Meals and Courses

Pesto Scrambled Eggs

prep 5 mins cook 5 mins
  • 12 eggs
  • 100 ml (3½ fl oz) single cream
  • 25 g (1 oz) butter
  • 4 slices of granary bread, toasted
  • 4 tablespoons Pesto (see page 86)
  • salt and black pepper

Beat the eggs, cream and a little salt and pepper together in a bowl. Melt the butter in a large, nonstick frying pan, add the egg mixture and stir over a low heat with a wooden spoon until cooked to your liking.

Put a slice of toast on each serving plate. Spoon a quarter of the scrambled eggs on to each slice of toast, make a small indent in the centre and add a tablespoonful of pesto. Serve immediately.

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