Pesto Eggs
Soft scrambled eggs folded with vibrant basil pesto and creamy ricotta for a bright, protein-packed breakfast. Ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 cup, loosely packed fresh basil
- 1 whole garlic cloves
- 2 tablespoon pine nuts
- ½ cup ricotta
- 4 large eggs
- 1.5 tablespoon butter
Instructions
- 1
Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped, ~30 seconds.
- 2
Add ricotta, 1 tablespoon olive oil, salt, and pepper; pulse until just combined. Set aside.
- 3
Crack eggs into a bowl; whisk with a pinch of salt until yolks and whites are fully combined.
- 4
Melt butter in a 10-inch non-stick skillet over medium heat, ~60 seconds.
- 5
Pour in eggs; let sit for 10 seconds, then push gently from edges to center with a spatula.
- 6
Continue stirring slowly until curds form but eggs still look glossy, ~3 minutes total.
- 7
Remove pan from heat when eggs are still slightly loose (they'll firm up off heat).
- 8
Fold pesto gently into eggs using a rubber spatula until streaky and swirled.
- 9
Divide between two plates and serve immediately with toasted bread.
Tools you’ll need
- food processor
- bowl
- whisk
- 10-inch non-stick skillet
- rubber spatula
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