Pesto Scrambled Eggs with Avocado
By OcadoLifeA swirl of pesto gives scrambled eggs a flavour boost. For a lighter option, simply skip the toast.Time and servings
Total time
Servings
Cooking time
Ingredients
6 total- 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
3 stepsStep 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.