Pesto Scrambled EggsServes 1

Pesto Scrambled Eggs

Serves 1

Protein Packed

This homemade pesto is so fresh, and it takes to the eggs like a duck to water. Mix up the nuts - in this recipe I've used walnuts, but pine nuts work well too, or even cashews. When buying eggs, always get the best quality you can find: 'free range', 'pasture raised' or 'organic' are the key words you're looking for. Top-quality eggs mean more goodness for you.


  • 3 eggs

  • 50ml milk

  • 1 tsp olive oil or butter

  • ½ an avocado, sliced, to serve salt and pepper

  • 1 slice of sourdough/rye/gf bread


  • 1 lemon

  • 1 clove garlic

  • 40g walnuts, plus extra for topping

  • 3 handfuls basil, finely chopped

  • 6 tbsp olive oil


  1. Make the pesto. Zest and juice half of the lemon. Cut the other half into wedges and set aside. In a blender or food processor, blitz the garlic, walnuts, lemon zest and basil, slowly drizzling in the olive oil and the lemon juice as you do so.

  2. Whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a large frying pan over a medium-high heat for 1 minute. Turn down the heat slightly, then pour in the eggs and let the mixture sit for 15 seconds. With a wooden spoon or spatula start folding the outer ridge of the egg inwards to the centre.

  3. Add 2 tablespoons of the pesto, and fold the eggs and pesto together. Keep folding for a minute until the eggs are cooked through.

  4. Serve with a couple of crushed walnuts, the lemon wedges, slices of avocado and some extra pesto if you like.