This killer recipe for scrambled pesto eggs will add plenty of pizzazz to your next Sunday morning breakfast or brunch.
The fresh taste of pesto blended with light and creamy scrambled eggs makes the perfect addition to your breakfast table or tastes lovely when eaten with warm toast.
This recipe will also teach you an easy new way to cook scrambled eggs. Let’s jump in. Love eggs? Me too! That’s why I’ve created plenty of egg-bite recipes for you to enjoy.
Why You’ll Love Scrambled Pesto Eggs
- It’s quick for when you want a hearty breakfast, but you’re short on time.
- It’s nutritious and filling.
- The coconut milk makes them ultra-creamy.
- The pesto provides a delicious burst of flavor.
- It’s gluten-free and vegetarian-friendly.
Helpful Equipment To Make
These tools will help make this recipe even easier!
Scrambled Pesto Eggs Ingredients
- 3 large whole eggs
- 1 tablespoon butter
- 1 tablespoon pesto
- 2 tablespoons creamed coconut milk
- Salt and pepper as needed
How To Make Scrambled Pesto Eggs
Crack open your eggs in a small mixing bowl. Season them to taste with salt and pepper.
Pour the eggs into a saute pan. Add butter to the eggs, then turn on the heat. Cook on low and gently add the pesto. Once the eggs are cooked and scrambled, remove them from the heat.
Spoon in the coconut cream and mix together. Return the eggs to the heat and cook on low until you have a creamy texture. Serve and enjoy!
These eggs take 5 minutes to prepare.
What is Pesto?
Pesto is a thick, green sauce traditionally made using basil, garlic, pine nuts, oil, and Parmesan cheese. Usually, the sauce is made by blending the contents together using a mortar and pestle.
This gives the sauce a grainy texture. Pesto is fresh and flavorful and can be added to all kinds of dishes. Popular ones are pastas, salad dressings, and sandwiches.
- Add some chopped-up sun-dried tomatoes or roasted red peppers. This will provide a pop of color and a burst of flavor.
- Top with hot sauce and sliced avocado for a spicy kick.
- Chop some cooked spinach and add it to the eggs for added nutrition.
Tips & Tricks and Recipe Notes
- If you can, use a non-stick pan to prevent the eggs from sticking.
- Let your eggs cook slowly on low heat. That will help them from becoming rubbery.
- Take your eggs off the heat when they’re just a touch runny, then let them stay in the pan for another minute or two to finish cooking.
- Regular milk, half & half, cream, or another non-dairy milk will also work in this recipe with varying results and flavors.
How to Store Leftover Scrambled Eggs
I much prefer to eat scrambled eggs while they’re fresh and hot, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place them in the microwave for 30 seconds to 1 minute until hot.
Can I use frozen pesto in this recipe?
Yes, you can use frozen pesto, but allow it to thaw before putting it in the eggs.
What can I add to scrambled eggs to make them taste better?
Eggs have a fairly bold flavor, so it’s nice to balance it out with some other flavors. Try adding any of these:
- Sauteed vegetables like onion, bell peppers, or mushrooms.
- Cheddar cheese or mozzarella
- Bacon or ham
Can you put pesto on eggs?
Yes! You can put pesto on eggs, and it taste very good. Read through this recipe to learn how.
Scrambled Pesto Eggs are a delicious and easy breakfast recipe that’s perfect for a busy morning.
With just a few ingredients, you can create a dish that’s not only tasty but also nutritious and filling. Scrambled pesto eggs will be a new favorite around your house. Light, creamy, and full of flavor!Print
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