Breakfast

Pesto scrambled eggs

pesto_scrambled_eggs_spinach_avocado.jpg
  • Serves: 2
  • Preparation: 5 minutes
  • Cooking: 10 minutes
  •       

Ingredients

4 eggs
2 tbs milk
75g baby spinach leaves
1 tbs basil pesto, plus extra to serve
Olive oil spray
½ large firm ripe avocado, stone removed
2 slices whole grain toast, to serve

Method

1

Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray.

2

Add the baby spinach leaves, cook stirring, until just wilted. Remove from pan.

3

Return pan to a medium heat, spray with a little more oil. Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set, add the pesto and baby spinach, stir until just combined, then gently stir through the avocado.

4

Season to taste with sea salt and freshly ground black pepper.

5

Serve immediately with toast and an extra dollop of pesto if desired.

Ingredients

 4 eggs
 2 tbs milk
 75g baby spinach leaves
 1 tbs basil pesto, plus extra to serve
 Olive oil spray
 ½ large firm ripe avocado, stone removed
 2 slices whole grain toast, to serve

Directions

1

Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray.

2

Add the baby spinach leaves, cook stirring, until just wilted. Remove from pan.

3

Return pan to a medium heat, spray with a little more oil. Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set, add the pesto and baby spinach, stir until just combined, then gently stir through the avocado.

4

Season to taste with sea salt and freshly ground black pepper.

5

Serve immediately with toast and an extra dollop of pesto if desired.

Pesto scrambled eggs

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