Pesto & Scrambled Eggs on Toast
store-bought or homemade pesto
quality grainy bread, to toast
Salt and pepper, to taste
A small drizzle of olive oil/cube of butter
Whisk eggs until frothy. Add a pinch of S&P.
Pop bread to toast.
Heat a pan over a low heat. Add butter/oil.
Pour beaten eggs into pan. Slowly stir the eggs using a wooden spoon/spatula, bringing the mixture in from the edges of the pan.
When the eggs look silky, and a little runny yet (they’ll continue to cook once removed from the heat), they’re ready!
Spread toast with pesto. Top toast with scrambled eggs.
Use gluten-free bread.