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Pesto Scrambled Eggs Recipe

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 scrambled eggs dish long before social media and we reckon it will outlast any egg trends.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
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