Scrambled Eggs With Avocado & Pesto

Prep Time
Cook Time
Ready In

Recipe: #31933

May 04, 2019

"From our Saturday newspaper The West Australian. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (657.9 g)
  • Calories 950.4
  • Total Fat - 60.7 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 1831.5 mg
  • Sodium - 1018.1 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 4 g
  • Sugars - 5.5 g
  • Protein - 70.5 g
  • Calcium - 451 mg
  • Iron - 10 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Whisk eggs, milk and parmesan in a large jug until combined and season with salt and pepper.

Step 2

Melt the butter in a medium, non-stick frying pan over a medium heat and add the egg mixture and cook, without stirring, for one minute, or until edges start to set and then using a wooden spoon, drag egg from side to side until large curds form and egg mixture is close to being cooked and then remove from heat.

Step 3

Just before serving, divide avocado among toasted sourdough and then top with scrambled eggs and drizzle with pesto and serve with tomatoes

Step 4

TIP - be careful not to overcook the scrambled eggs; remove from the heat just before eggs are set. We used basil pesto available in the chiller cabinet of supermarkets but you can replace it with sun-dried tomato pesto, or a hummus dip.


No special items needed.

1 Reviews


Another great brunch recipe. I used a black bean pesto. Delicious through & through - Thanks Pat


review by:
(17 Jun 2019)

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