I've had a bit of an egg obsession recently. I bought 2 10 packs of eggs last week to make pancakes for my friend and I as the perfect winter hangover cure- yes, I was that confident that they were going to go well...It's a good thing I took extra precautions since said friend managed to drop one box and smash half of them up. Anyway once the pancake experiments were over I was left staring Monday in the face with 10 eggs and 5 days to use them. By day number 4 of scrambled egg on toast I was getting very very bored and after a scroll through instagram finally found some egg-spiration in the form of pesto scrambled egg. Hey, if it's good enough for Millie Mackintosh...
Pesto Scrambled Eggs
Ingredients: (serves 1)
- 2 eggs
- Splash of milk
- 1 1/2 tsp butter
- 1-2 tbsp pesto depending on how much flavour you want
- salt and pepper, to season
Method:
- Heat a frying pan on a medium heat with the butter. Meanwhile crack the eggs into a bowl and beat until the yolks are completely mixed. Add the milk and pesto and whisk in. Save a bit of pesto to drizzle on the top of the eggs.
- Season with salt and pepper then pour the egg mix into the frying pan and cook about 30 seconds. At this point the bottom of the egg should be starting to harden, so grab a spatula and get scrambling!
- Scramble for about 5-6 minutes depending on how firm you like your eggs.
- Drizzle some pesto on top and serve with a bit of toast!
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