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Pesto scrambled eggs

A yummy alternative to traditional scrambled eggs.


  • 2 eggs per person
  • splash of milk
  • mozarella cheese, grated
  • 1 teaspoon pesto per person
  • salt and pepper
  • 1 teaspoon butter


Beat eggs with the milk. Mix in pesto. Season with salt and pepper. Melt butter in a frying pan. Add eggs and stir until cooked.

1 Comment

  1. di from the culinary library

    Hi Jess, great idea adding the Pesto to the egg mix before cooking. I will definitely try this. U might like to try cooking the scramble using steam to help. Rather than stir continuously and breaking the curd to small, Only stir the egg once when it has begun to set a little and then cook with a lid on, slowly. The steam helps lift the egg n keep it light and fluffy. Also keep the salt till after the scramble is cooked. Adding salt to eggs makes them set quicker but it also toughens the protein giving them a rubbery mouth feel.
    Good Job though.

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