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+ servings

Pesto & Scrambled Eggs on Toast

Serving Size: 1


  • 2 eggs
  • 1-2 Tbsp store-bought or homemade pesto
  • 1-2 slices of 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.


Gluten-free? Use gluten-free bread.