Truffle Pesto Scrambled Eggs

The ultimate breakfast.


  • 4 large free-range eggs
  • A splash of milk
  • Salt and pepper, to season
  • Large knob of butter (half for cooking, half for the toast)
  • 4 slices of 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.
Serves: 2Cooking time: Share recipeReview this recipe


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