Pesto Scrambled Eggs with Avocado
By OcadoLife
Published on 07 December 2021
A swirl of pesto gives scrambled eggs a
flavour boost. For a lighter option, simply skip the toast.Time and servings
8 minsTotal time
1Servings
8 minsCooking time
Ingredients
- 2 large of free-range eggs
- 50 ml of milk
- 1 tbsp of rapeseed oil
- 2 tbsp of pesto
- 0.5 avocado, sliced
- 1 slice of wholegrain seeded or protein bread
Method
Step 1
Whisk the eggs and milk, adding sea salt and a good grind of pepper. Heat the oil in a frying pan on medium-high. Lower the temperature slightly, then pour in the eggs and let the mixture sit for 15 secs.Step 2
With a wooden spoon, start folding the outer ridge of the egg inwards towards the centre for a minute. Drizzle over 2tbsp of pesto and keep gently folding until the eggs are cooked through to your taste. The pesto should be loosely marbled through, rather than perfectly mixed in.Step 3
Serve alongside your slices of avocado with extra pesto and, if you like, a slice of high-protein toast.