Truffle Pesto Scrambled Eggs
INGREDIENTS
- 4 large free-range eggs
- 1 splash milk
- Salt & pepper to taste
- Large knob of butter (half for cooking, half for the toast)
- 4 slices bread (whichever type you prefer)
- 2 tsp. Sacla’ Truffle Pesto
INSTRUCTIONS
- Crack the eggs in to a bowl and whisk lightly until combined
- Add the milk, 2 tsp of Truffle Pesto, a pinch of salt and pepper and whisk lightly again until the ingredients are combined
- Put a non-stick frying pan over a low heat and drop in a knob of butter
- Melt the butter slowly. While the butter is melting, pop the bread slices in the toaster
- Pour the beaten eggs into the pan and stir slowly using a wooden spoon, bringing in all the mixture from the edges of the pan
- Cook slowly for 3-4 minutes or until the eggs are softly set and slightly runny in places, then remove from the heat
- Butter the toast and divide the slices onto two plates
- Spoon the velvety mixture of eggs on top of the toast, and finish with a 1 tsp drizzle of Truffle Pesto
