Scrambled Eggs With Avocado & Pesto

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.