This pesto scrambled eggs recipe makes our pre Tik Tok pesto eggs – soft scrambled eggs with basil pesto on sourdough, with a drizzle of pesto oil, grated Parmigiano-Reggiano, a sprinkle of pine nuts, and fresh basil leaves. We’ve been making this elegant egg dish long before social media and we reckon it will outlast any egg trends.

Our basil pesto scrambled eggs recipe makes a delicious eggs dish that has long been one of my favourites. We’ve been making this scrambled eggs dish for decades – long before the Tik Tok pesto eggs of eggs fried in basil pesto went viral and continues to ‘inspire’ copycat recipes keen on some of that viral traffic.

The dish we’ve long called pesto eggs is nothing like the #pestoeggs currently being cooked around the world thanks to Tik Tok – it consists of soft scrambled eggs with basil pesto piled onto sourdough, drizzled with pesto oil, and sprinkled with grated Parmigiano-Reggiano, pine nuts, and fresh basil leaves. For us, it’s become a classic scrambled eggs dish.

This pesto scrambled eggs recipe is the latest recipe in our series of Weekend Eggs dishes. If you haven’t visited us here in a while, we revived our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago. 

Recipes published in the rejuvenated series so far include Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s  ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.

Before I tell you all about this pesto scrambled eggs recipe, we have a favour to ask. Grantourismo is reader-supported. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with my images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you all about this pesto scrambled eggs recipe.

Pesto Scrambled Eggs Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Pesto Scrambled Eggs Recipe for Our Pre-Tik Tok Pesto Eggs That Will Outlast Any Egg Trends

Our basil pesto scrambled eggs recipe makes an eggs dish that we’ve been making for decades – long before everyone became obsessed with copying the Tik Tok pesto eggs of eggs fried in basil pesto, which we’re really not fans of… our pesto eggs uses basil pesto in a more subtle way and is best with fresh homemade basil pesto.

At risk of sounding ancient, back in the day before Tik Tok, social media and even the Internet, we experimented with eggs at home having been inspired by eggs dishes eaten out at cafés and our on travels. Remember when we could travel?

Mexico, with its many different types of breakfast eggs dishes, was a major source of inspiration. I think we returned to Sydney from our first Mexico trip and not only began making huevos con chorizo regularly for breakfast on weekends, but we also began experimenting with breakfast eggs more generally and that’s how our pesto scrambled eggs came about. Just a few tips for you…

Pesto Scrambled Eggs Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Pesto Scrambled Eggs Recipe

Just a few tips from Terence for making this pesto scrambled eggs recipe as soft scrambled eggs are one of his specialties when it comes to cooking eggs. Using the freshest eggs you can get hold of makes a big difference when it comes to getting really silky eggs.

We use a good fresh Teflon-coated 24 cm pan with high sides that does not get used for anything other than eggs and is only touched by a silicone spatula (and a soft sponge).

When you turn the heat up to high and the butter starts to brown, you need to work fast. The eggs will cook in less than 90 seconds if you use this method. What you want is for the eggs to get nearly cooked through and remain glossy on top.

Cooking the eggs this way results not in curds of scrambled egg, but a whole pan of egg mixture that is somewhere between scrambled eggs and an omelette, which Terence usually flips in half to serve atop the sourdough toast.

By all means cook the eggs more if you are worried about safety, but note that this will result in rubbery eggs. This pesto scrambled eggs recipe probably isn’t the right eggs dish for those of you who like browned eggs.

Don’t get us wrong, we love a good, brown, crispy Thai omelette, but this pesto scrambled eggs recipe makes what is essentially the opposite of that dish.

Pesto Scrambled Eggs Recipe

Pesto Scrambled Eggs Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Pesto Scrambled Eggs Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Breakfast, Brunch
Cuisine: Australian
Servings: 1 Person
Calories: 1759kcal
Author: Lara Dunston


  • 1 piece sourdough bread toasted and buttered
  • 3 large eggs
  • 2 tsp basil pesto
  • 1 tbsp Parmesan cheese or Pecorino Roman, grated
  • 1 tbsp olive oil
  • 2 tsp butter
  • 1 handful basil leaves in individual pieces
  • 1 dozen pine nuts lightly roasted


  • Break the eggs into a bowl and mix thoroughly.
  • Mix the pesto and olive oil in a small bowl.
  • Add half of this mix into the eggs and add half the grated cheese. Mix again thoroughly.
  • Heat the butter and a little olive oil in a 24cm non-stick pan.
  • When melted and starting to bubble, turn up the heat to medium-high and add the egg mixture.
  • Leave for 30 seconds until the sides begin to colour. Pull one side into the centre of the pan with a silicone spatula and tilt the pan so that the uncooked egg mixture takes its place.
  • Continue to do this until the eggs are nearly firm but still slightly undercooked.
  • Remove from the pan and place on top of the sourdough. Drizzle with the extra pesto and olive oil mix, season and sprinkle with the rest of the cheese.
  • Place the basil on top and scatter the pine nuts over the plate. Serve warm.


Calories: 1759kcal | Carbohydrates: 258g | Protein: 72g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 517mg | Sodium: 2757mg | Potassium: 776mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 19mg

Please do let us know if you make this pesto scrambled eggs recipe as we’d love to know how it turns out for you.

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