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Pesto Scrambled Eggs

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Pesto Scrambled Eggs

Ingredients

Serves 3

• 1 ¼ cups fresh basil, packed

• ¼ cup arugula, packed

• ¼ cup almonds

• 1 garlic clove, peeled

• ¼ cup grated parmesan cheese

• ¼ teaspoon lemon zest

• 1/3 cup extra-virgin olive oil, plus more if needed

• Kosher salt

• Black pepper

• 5 large eggs

• 1 tablespoon milk

• 1 tablespoon olive oil

Directions

  1. Add the basil to the bowl of a food processor with the arugula, almonds, garlic, parmesan cheese, and lemon zest.
  2. Pulse until the ingredients start to come together. Stop to scrape the sides occasionally.
  3. Run the food processor as you deliver the extra-virgin olive oil in a steady stream. Stop once the pesto is smooth.
  4. Season to taste with salt and black pepper then set aside.
  5. Whisk the eggs together in a bowl with the milk.
  6. Add a pinch of salt and black pepper.
  7. Heat a tablespoon of olive oil in a nonstick skillet over medium heat.
  8. Add the eggs and scramble to your liking. This will take 5-7 minutes.
  9. Remove from the heat then stir in the pesto.
  10. Plate and serve.
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