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+ servings

Quick Pesto & Scrambled Eggs on Toast

Prep Time: 5 mins
Cook Time: 5 mins
Serving Size: 1


  • A small drizzle of olive oil or cube of butter
  • 2-3 eggs
  • 1-2 Tbsp store-bought or homemade pesto
  • 1-2 slices of quality grainy bread (regular or gluten free)
  • Salt and pepper, to taste
  • Fresh basil, 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.