Truffle Pesto Scrambled Eggs

On the table in 10mins

Serves 2



  • 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


  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

Basil Pesto Scrambled Eggs with Crispy Prosciutto

Make it

Poached Egg & 'Nduja Pesto Bruschetta

Make it

Basil Pesto Cheese on Toast

Make it

Cheese & Tomato Pesto Tortillas

Make it

Cheese & Parma Ham Toasties with Basil Pesto

Make it

Agnolotti Tossed in Truffle Pesto

Make it