Our Favourite Recipes
Truffle Pesto Scrambled Eggs
Take breakfast up a level with this easy hack. Free range eggs are slowly scrambled, served over hot buttered toast, and finished with a decadent drizzle of Sacla' Truffle Pesto. Is there a duo more iconic than truffle and egg?
Pescatarian
Vegetarian
Buon Appetito
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
Method
- Crack the eggs in to a bowl and whisk lightly until combined
- Add the milk, 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 drizzle of Truffle Pesto
