Scrambled Eggs With Avocado & Pesto
Recipe: #31933
May 04, 2019
Categories: Fresh Tomatoes, Breakfast, Comfort Food, Dairy, Cheese, Parmesan, Eggs, Budget-Friendly, Quick Meals, Brunch, Weeknight Meals, Stove Top, Vegetarian, Milk, Kosher Dairy more
"From our Saturday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips & Variations
No special items needed.
1 Reviews
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