Start your day off with this nutritious and delicious breakfast! This healthy breakfast toast recipe is spread with bright green pesto and topped with velvety scrambled eggs. It is easy to prepare and so satisfying - you get herby, creamy, salty, tangy and fresh flavours hitting the tastebuds all at one!
This stovetop pesto scrambled eggs is easy to make, coming quickly together in about ten minutes from start to finish (clean up totally included🤙).
Ingredients & Kitchen Tips
You’ll need only a few key ingredients to whip this healthy toast topping:
Eggs. Surprisingly, velvety scrambled eggs don’t need oodles, if any, butter or cream. A low cooking temperature is your friend here – with a spatula simply swirl and sweep whisked eggs around a frying-pan and watch little curds form!
A grainy toast, your pick of plain or gluten-free. For nutritional diversity, opt for a loaf with seeds or oat speckled on the crust – yum. You can put the toast on before you start cooking your eggs, to line everything up to finish together (just don’t forget and burn it!).
Pesto. In its most classic form, pesto combines basil, garlic, pine nuts, hard cheese (optional for dairy-free or vegan friends), garlic and salt, which is blitzed or smashed with olive oil into a thick chunky paste. For speed and ease, this recipe uses a store-bought or earlier prepared homemade pesto – whatever’s handy or preferred. I love making fresh when summer-loving basil is in season!
When picking out a supermarket pesto, aim for a high percentage of olive oil to maximise health benefits and taste. Simply locate the ingredients panel on the label and look for olive oil sitting pretty near the top of the list🌿
This healthy egg breakfast totally hits the nutritional mark:
Eggs provide a rich source of protein, helping aid appetite regulation into the morning. Protein is slow to be digested, keeping us generally full for longer post meal than carb or fat-rich foods (1).
Wholegrain toast provide a source of energy and dietary fibre. Fibre acts a little like a broomstick for the gut, keeping everything moving along. It also helps slow digestion, meaning we get a more sustained energy release! For more on the benefits of dietary fibre, check out this blog.
Pesto is a tasty, and concentrated source, of heart-healthy healthy fats, like from olive oil and nuts.
1-2slices ofquality grainy bread(regular or gluten free)
Salt and pepper, to taste
Freshbasil, to garnish(optional)
Add a drizzle of olive oil or cube of butter in a medium frying pan over a medium heat.
Crack eggs into a bowl, along with a pinch of salt and pepper. Whisk well.
Once the butter begins to bubble or the oil is glistening, pour the eggs in the pan. Turn the heat down to a low.
Using a heat-proof spatula, immediately begin to swirl the eggs around the pan in small circles. Do this continuously without stopping, until the eggs look thickened and you can see small curds start to appear – this should start to happen within a minute.
Start making larger circles with your spatula with longer sweeps across the bottom of the pan. Larger curds should begin to appear.
Once the eggs look softly set, and a little runnier than you'd like, remove the pan from the heat and keep aside. The eggs will continue to cook until perfect! Eggs are very prone to overcooking and drying out, so this last step is crucial.
Put toast on to cook (or earlier). Once done spread with pesto and top with the scrambled eggs. Season with a sprinkle of salt and pepper. If you've got fresh basil handy, tear and sprinkle overtop to garnish.