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- Pesto Scrambled Eggs with Avocado
Ingredients
- 2 large free-range eggs
- 50ml milk
- 1 tbsp rapeseed oil
- 2 tbsp pesto
- ½ avocado, sliced
- 1 slice 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.
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On Offer
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OtherLIFE 1w+
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12 per pack£2.95
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