Pesto Rippled Scrambled Eggs

1. 1

   Place the garlic and pine nuts in a food processor and blitz until finely chopped.

2. 2

   Add the basil and the parmesan and blitz again until well blended.

3. 3

   Add the oil and some salt and pepper and pulse until well combined.

4. 4

   Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.

5. 5

   With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.

6. 6

   Before the eggs have completely set, lightly stir in the pesto.

7. 7

   Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.