Description
Pesto Scrambled Eggs on Toast is a delightful breakfast that elevates your morning routine with creamy scrambled eggs infused with vibrant basil pesto, served atop crispy toasted bread. This easy-to-make dish offers endless customization options, allowing you to personalize it with your favorite toppings. Perfect for both lazy weekends and busy weekdays, indulge in this flavorful treat that is sure to awaken your taste buds and brighten your day.
Ingredients
Scale
- 4 large eggs
- 4 tablespoons basil pesto (store-bought or homemade)
- 4 slices sourdough or whole-grain bread
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Toast the bread slices until golden brown and crispy.
- In a bowl, whisk the eggs until frothy.
- Stir in the basil pesto until well combined.
- Melt butter in a non-stick skillet over medium heat. Pour in the egg-pesto mixture and let it sit for about one minute.
- Gently stir with a spatula, cooking until soft and slightly runny. Remove from heat just before fully cooked.
- Spoon the scrambled eggs onto the toasted bread, adding extra pesto if desired. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice of toast with pesto scrambled eggs (approximately 160g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg