Pesto Scrambled Eggs Recipes

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PESTO SCRAMBLED EGGS



Pesto Scrambled Eggs image

What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.

Provided by SOPHIAWADE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 tablespoon vegetable oil
1 egg, lightly beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ teaspoon pesto

Steps:

  • Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g

PESTO SCRAMBLED EGGS



Pesto Scrambled Eggs image

Make and share this Pesto Scrambled Eggs recipe from Food.com.

Provided by Ang11002

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 3

3 large eggs
1/4 cup pesto sauce
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • Melt margarine/butter in pan.
  • Crack eggs and scramble, stirring.
  • Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.

PESTO RIPPLED SCRAMBLED EGGS



Pesto Rippled Scrambled Eggs image

This is delicious, and the rippled effect not only comes from the pesto, but also ffrom the egg yolks and whites being mixed together.

Provided by Lene8655

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cloves garlic, rougly chopped
2 tablespoons toasted pine nuts
30 g fresh basil
2 tablespoons freshly grated parmesan cheese, plus
extra freshly grated parmesan cheese, to serve
4 tablespoons olive oil
90 g butter
8 large eggs
salt & freshly ground black pepper

Steps:

  • Place the garlic and pine nuts in a food processor and blitz until finely chopped.
  • Add the basil and the parmesan and blitz again until well blended.
  • Add the oil and some salt and pepper and pulse until well combined.
  • Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
  • With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
  • Before the eggs have completely set, lightly stir in the pesto.
  • Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.

PESTO EGG TOAST



Pesto Egg Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper

Steps:

  • Turn the oven to its broiler setting and position a rack in the middle of the oven.
  • Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
  • Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
  • Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA



Soft Scrambled Eggs With Pesto and Fresh Ricotta image

Provided by Melissa Clark

Categories     breakfast, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/2 tablespoon butter
3 large eggs
Pinch of salt
Freshly ground black pepper
1 tablespoon Parmesan cheese (optional)
1 heaping tablespoon pesto, more to taste
3 tablespoons fresh ricotta cheese, broken up into clump

Steps:

  • Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
  • Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
  • Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

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