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Pesto & Scrambled Eggs on Toast

A delightful combination of creamy scrambled eggs topped with vibrant green pesto on crispy toast, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs Fresh eggs for best flavor.
  • 2 tablespoons pesto Store-bought or homemade.
  • 2 slices bread Use your choice of bread.
  • to taste salt and pepper Adjust according to preference.
  • for cooking olive oil or butter Use as needed to prevent sticking.

Method
 

Preparation
  1. Toast the Bread: Begin by placing your slices of bread in a toaster or on a skillet over medium heat until they are golden brown and crispy.
  2. Whisk the Eggs: In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
  3. Cook the Eggs: In a non-stick skillet, heat olive oil or butter over low to medium heat. Pour in the whisked eggs and stir gently with a spatula until fluffy.
  4. Add the Pesto: Stir in the pesto while the eggs are still slightly runny and continue to cook until the eggs are fully set but creamy.
  5. Assemble the Dish: Once the toast is ready, place the scrambled eggs on top and add any additional toppings if desired.

Notes

Use whole-grain or gluten-free bread for dietary restrictions. Keep a close eye on the eggs to avoid overcooking. Leftovers can be stored in an airtight container in the fridge for 1-2 days.