Pesto Eggs

Pesto Eggs 🌹 Introduction: Pesto Eggs combine the richness of scrambled eggs with the fresh, herby goodness of pesto. This dish is a fantastic way to elevate a classic breakfast and make it feel a bit more gourmet. The creamy eggs are complemented by the bright and savory notes of basil pesto, creating a satisfying, delicious meal. Whether you enjoy it on toast, with roasted vegetables, or simply on its own, Pesto Eggs are quick to make and full of flavor. Ingredients: 4 large eggs 2 tbsp olive oil or butter 2 tbsp basil pesto (store-bought or homemade) Salt and pepper, to taste 1/4 cup shredded Parmesan cheese (optional, for extra richness) Fresh basil leaves for garnish (optional) Instructions: Prepare the eggs: Crack the eggs into a bowl and whisk them together until fully combined. Add a pinch of salt and pepper to taste. Cook the eggs: Heat 1 tablespoon of olive oil or butter in a nonstick skillet over medium heat. Once the oil or butter is hot, pour in the eggs and let them sit for a few seconds. Using a spatula, gently stir the eggs from the edges toward the center, allowing them to cook slowly and evenly. Continue to stir gently until the eggs are mostly cooked but still slightly soft and creamy. Add the pesto: Once the eggs are nearly done, add the 2 tablespoons of pesto to the skillet. Stir gently to incorporate the pesto with the eggs, creating a smooth and creamy mixture. If you like your eggs creamier, you can add a tablespoon of non-dairy milk or heavy cream at this stage. Finish and serve: Once the eggs are fully cooked and coated in pesto, remove from the heat. If you’re using Parmesan cheese, sprinkle it on top of the eggs while they are still hot, allowing it to melt into the eggs. Garnish with fresh basil leaves for an extra touch of color and flavor.