Pesto Toast with Scrambled Eggs
Serves 25 mins prep10 mins cook
Don't fret if your omelette flips go awry! This Pesto Toast with Scrambled Eggs is a quick and delicious breakfast solution perfect for a busy week, featuring fluffy scrambled eggs and homemade pesto on toasted whole wheat bread.
0 servings
What you need
tsp olive oil
pinch salt & pepper
tsp garlic
tsp butter
tbsp water
tsp lemon juice
slice whole wheat bread
tbsp walnut halves
tbsp pesto
cup fresh spinach
tsp fresh parsley
Instructions
- Whisk together eggs, almond milk, salt and pepper in a bowl. - Melt butter in a large skillet over low-medium heat and pour in the egg mixture. When a ring of cooked egg appears around the edge, use a spatula to gently move and push the egg around until fluffy and almost set. - While the eggs cook, combine all the ingredients for the pesto in a food processor and pulse until smooth. - Spread a thin layer of butter on both sides of the bread, and fry on a skillet over medium heat until a golden crust forms, about 2 minutes each side. - Divide and spread pesto on one side of the bread, top with scrambled eggs, and enjoy!View original recipe