Scrambled eggs are quite a classic dish, and for most hardly require a recipe. However these pesto scrambled eggs are made with an asian flavour twist thanks to the addition of the coconut cream and the coriander pesto. These eggs are also dairy free which is a nice change for those who are dairy intolerant.

There are many variations on how to cook scrambled eggs. For me, I find the secret to scrambled eggs is removing them from the heat before they are cooked completely through. Scrambled eggs tend to cook further with the residual pan heat and while they sit nestled on your plate ready to devour.

Of course these eggs can be adapted in numerous ways. Different milks can be used and the coriander pesto can also be omitted or swapped for a lovely dollop of chutney such as this homemade eggplant and tomato chutney. I also love to swirl through freshly chopped herbs whilst the eggs are cooking, or some chopped tomato and mushrooms.

pesto scrambled eggs recipe

Print Recipe

serves

1 person

preparation time

2 minutes

cooking time

1 minute

ingredients

• 2 free range eggs (preferably organic)
• 2 tablespoons coconut cream
• 1 heaped tablespoon coriander pesto*
• 1 tablespoon olive oil or coconut oil
• // to serve //
• tahini or avocado to spread
• 1 piece of wholegrain or gluten free toast

method

Crack eggs into a mixing bowl and add in the coconut cream. Whisk with a fork till only just combined with a pinch each of salt and pepper (number one mistake is over whisking the eggs).

Heat a frying pan to a medium heat and add in olive oil or coconut oil. This will stop the eggs from sticking and add more creaminess to the finished eggs. Pour in the egg mixture and with a spatula move the egg around from the outside of the pan to the middle creating ripples.

When the eggs are close to being ready (no more than one, to one and half minutes) and there is still some uncooked remnants, turn the heat off and allow the eggs to cook through in the residual pan heat whilst you spread your toast with the avocado or tahini.

Place the scramble on top of the toast where it will continue to cook through. Finish with a generous dollop of coriander pesto. Serve immediately.

nutritional information for pesto scrambled eggs

• Eggs are a rich source of protein providing around 6 grams of protein per egg. They are also high in selenium and contain approximately 10% of your daily B12 intake. The yolks contain key nutrients such as choline which plays an important role in nerve transmission and liver health.
• Combining eggs with the toast and the tahini or avocado provides a complete balanced meal rich in all macronutrients, protein, carbohydrates and essential fats.
• Eggs also provide vitamin D, a fat soluble vitamin that is becoming increasingly deficient in blood testing. Vitamin D is called the ‘sunshine nutrient’ as the body is dependent on sun to convert cholesterol to vitamin D.

Jessica Cox

Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.