Description
Pesto Scrambled Eggs on Sourdough is a delightful breakfast dish that combines creamy scrambled eggs with flavorful pesto, served on toasted sourdough bread.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons pesto
- 1 tablespoon milk
- Salt and pepper to taste
- 2 slices sourdough bread
- Olive oil or butter for toasting
Instructions
- In a bowl, whisk together the eggs, pesto, milk, salt, and pepper until well combined.
- Heat a non-stick skillet over medium heat and add olive oil or butter.
- Pour the egg mixture into the skillet and gently stir with a spatula until the eggs are softly scrambled.
- While the eggs are cooking, toast the sourdough bread until golden brown.
- Once the eggs are cooked to your liking, remove them from the heat.
- Serve the scrambled eggs on top of the toasted sourdough bread.
Notes
- Feel free to add additional toppings like cherry tomatoes or avocado for extra flavor.
- For a creamier texture, you can add a bit more milk to the egg mixture.
- Use homemade or store-bought pesto based on your preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Pesto Scrambled Eggs, Sourdough, Breakfast, Italian Cuisine