Friday, 3 February 2012

Pesto Scrambled Eggs

From: Veggie Feasts

  • 12 eggs
  • 100 ml (3 1/2 fl oz) single cream
  • 25 g (1 oz) butter
  • 4 slices of granery bread, toasted (I just used wheat bread)
  • 4 TBSP pesto
  • salt and black pepper
1) Beat the eggs, cream and a little salt and pepper together.
2) Melt the butter in a pan.

3) Add the egg mixture and stir until cooked to your liking.

4) Put a slice of toast on the plate and top with the eggs.

5) Make a hole for the pesto and add.

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