Basil Pesto Scrambled Eggs On Sourdough | 10 Minute Breakfast Recipe

In a bowl, whisk together the eggs, a dash of cream, salt, and pepper.

In a pan, melt butter over medium heat and pour in the egg mixture.

Stir gently until the eggs are soft and fluffy.

Toast the bread until golden brown.

For the pesto, blend garlic, parmesan cheese, pinenuts, fresh basil, olive oil, lemon juice, and seasoning until smooth.

Spread the pesto on the toasted bread and top with the scrambled eggs.

Spice Level:

Dietary

Allergens