Description
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.
Try these broccoli and onion muffing cups, egg bites with bacon and tomato, or these beef and egg breakfast muffins, all guaranteed to fill up your belly and keep you satisfied for hours.
Ingredients
Scale
- 3 large whole eggs
- 1 tablespoon butter
- 1 tablespoon pesto
- 2 tablespoons creamed coconut milk
- Salt and pepper as needed
Instructions
- Take a bowl and crack open your egg
- Season with a pinch of salt and pepper
- Pour eggs into a pan
- Add butter and introduce heat
- Cook on low heat and gently add pesto
- Once the egg is cooked and scrambled, remove heat
- Spoon in coconut cream and mix well
- Turn on heat and cook on LOW for a while until you have a creamy texture
- Serve and enjoy!
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Method: stove
- Cuisine: international
