Description
A luxurious, herbaceous twist on classic scrambled eggs served on thick, crunchy sourdough toast.
Ingredients
Scale
- 4 large eggs
- 2 tbsp basil pesto
- 2 thick slices sourdough bread
- 1 tbsp unsalted butter
- 2 tbsp grated Parmesan cheese
- Pinch of salt
Instructions
- Whisk eggs with a pinch of salt in a bowl.
- Toast sourdough slices until golden brown.
- Melt butter in a non-stick skillet over medium heat.
- Stir in pesto and warm for 30 seconds.
- Pour in eggs and gently scramble with a spatula until soft curds form.
- Remove from heat while still slightly moist.
- Spoon eggs onto toast and top with Parmesan cheese.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion