Truffle Pesto Scrambled Eggs

On the table in 10mins

Serves 2

vegetarian

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

  1. Crack the eggs in to a bowl and whisk lightly until combined
  2. Add the milk, a pinch of salt and pepper and whisk lightly again until the ingredients are combined
  3. Put a non-stick frying pan over a low heat and drop in a knob of butter
  4. Melt the butter slowly. While the butter is melting, pop the bread slices in the toaster
  5. 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
  6. Cook slowly for 3-4 minutes or until the eggs are softly set and slightly runny in places, then remove from the heat
  7. Butter the toast and divide the slices onto two plates
  8. Spoon the velvety mixture of eggs on top of the toast, and finish with a drizzle of Truffle Pesto

Made with...

Sacla' Truffle Pesto 90g
£2.50

Black truffle is an Italian jewel. Hunted through the summer, it’s only identified by its pungent smell wafting through the woodlands. The remarkable flavour is unlike anything else.

To make...

buy now

Grilled Prosciutto with Basil Pesto Scrambled Eggs

Make it

Bruschetta with 'Nduja and Poached Egg

Make it

Classic Basil Pesto Cheese on Toast

Make it

Cheese & Tomato Pesto Tortillas

Make it

Basil Pesto, Cheese and Ham Toasties

Make it

Agnolotti Tossed in Truffle Pesto

Make it