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Pesto scrambled eggs recipe

Pesto scrambled eggs recipe

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  • Recipes
  • Dish type
  • Breakfast

Looking for new breakfast or brunch ideas? Try this cheesy scrambled egg with a little pesto stirred in. I like it on granary toast.

127 people made this

IngredientsServes: 1

  • 1 tablespoon vegetable oil
  • 1 egg, lightly beaten
  • 30g (1 oz) grated Cheddar cheese
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon pesto

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Heat oil in a frying pan over medium heat. In a small bowl, combine egg, Cheddar, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

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Reviews & ratingsAverage global rating:(84)

Reviews in English (68)

omitted the cheese and added smoked mackerel, definitely a recipe I'll keep using in the future-20 Sep 2012

Used different ingredients.Used olive oil as opposeed to vegetable for a slightly healthier alternative, and double the pesto for an extra kick!-21 Jan 2010

Great, a nice twist to a breakfast classic!-21 Jan 2010

Pesto Eggs Are the Latest Trendy TikTok Recipe. We Tried Them—Here’s What We Thought

Allow the TikTok trends to come to you, and you just might stumble upon greatness. Such is the case with pesto eggs, which I found during a two-hour scroll session sandwiched between videos about smoothie shops turning out to be fronts for MLMs. It wasn&rsquot what I was looking for, but it was exactly what I needed.

The recipe&mdashmore of a technique, really&mdashis the creation of Amy Wilichowksi, whose original pesto eggs video has garnered some 10.3 million views since she posted it on April 26. &ldquoYou have to try pesto eggs,&rdquo she says. &ldquoI swear your life will be changed.&rdquo That&rsquos a tall claim, so obviously I had to test her method.

  1. In a food processor combine the walnuts and flaxseed, process until ground, about 1-2 minutes. Add basil or parsley, garlic, lemon, parmesan, and 2 tablespoons water. Puree until smooth and thick, adding more water, a little at a time until desired consistency. Reserve two tablespoons of pesto for this recipe and set aside remaining pesto for another use.
  2. In a medium non-stick pan, warm olive oil on medium-low heat. Whisk eggs lightly in a separate mixing bowl with a pinch of salt and pepper until there streaks of yellow and white.
  3. Add quartered cherry tomatoes to warmed pan and saute lightly. Using a rubber spatula, move tomatoes around occasionally until their color changes and some of their liquid is cooked off.
  4. Add whisked eggs and stir until eggs are incorporated evenly with tomatoes and pesto. Using a rubber spatula, keep eggs moving and scraping down sides and bottom of the pan to ensure even cooking. When eggs start to look like large curds, add pesto and mix in until eggs are cooked to desired consistency. Serve immediately.

Chef Tips

When possible, make sure any additions to your scrambled eggs are pre-cooked. Adding more ingredients to eggs can be tricky because they can add more moisture, which may affect cooking time and texture.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

I Made TikTok's Viral Pesto Eggs, and This Is Honestly My New Favorite Breakfast

I can hardly count how many clever food hacks I've found on TikTok, but pesto eggs has to be one of my favorites. The new food trend has been all over the app recently, and I am here to tell you that it is definitely worth the hype. The recipe is so simple that it's all in the name — instead of cooking eggs in butter or oil, you cook them in pesto, which adds amazing flavor you won't believe came from just one ingredient.

The beauty of this recipe is that you can cook the eggs any way you like: scrambled, fried, sunny side up. Eggs cooked in a skillet are best for this recipe poached or hard-boiled won't do so well, of course. All you do is just swap the cooking fat for pesto, and prepare the eggs how you normally would.

I'm a scrambled eggs kind of gal, so I heated up my pesto while I whisked the eggs (scrambled pesto eggs aren't *as* pretty and aesthetically pleasing as sunny side up, but I can't help what I like!). The pesto heats quickly and will start to bubble, so make sure you're ready to spread it out on the skillet and add your eggs in.

You're ready to serve once the eggs are cooked, so this recipe is perfect for a super-fast breakfast, lunch, or dinner (I love breakfast for dinner). You can also make the recipe a little fancier with additions like ricotta, smashed avocado, cheese, honey, and more, but I kept it simple with red pepper flakes.

Get ready to have a dish packed with flavor in just a few minutes whenever you make this!

Pesto scrambled eggs recipe

serves 1 person preparation time 2 minutes cooking time 1 minute


  • 2 free range eggs (preferably organic)
  • 2 tablespoons coconut cream
  • 1 heaped tablespoon coriander pesto*
  • 1 tablespoon olive oil or coconut oil
  • // to serve //
  • tahini or avocado to spread
  • 1 piece of wholegrain or gluten free toast


Crack eggs into a mixing bowl and add in the coconut cream. Whisk with a fork till only just combined with a pinch each of salt and pepper (number one mistake is over whisking the eggs).

Heat a frying pan to a medium heat and add in olive oil or coconut oil. This will stop the eggs from sticking and add more creaminess to the finished eggs. Pour in the egg mixture and with a spatula move the egg around from the outside of the pan to the middle creating ripples.

When the eggs are close to being ready (no more than one, to one and half minutes) and there is still some uncooked remnants, turn the heat off and allow the eggs to cook through in the residual pan heat whilst you spread your toast with the avocado or tahini.

Place the scramble on top of the toast where it will continue to cook through. Finish with a generous dollop of coriander pesto. Serve immediately.

New favourite in foodie town: Pesto eggs

For a lot of us, food has been the only saving grace during extended lockdown periods. People tried their hand at cooking and found it therapeutic. However, for some, it was all about matching up to the social media trends. Starting from Dalgona coffee and banana bread to pancake cereals and now the latest, pesto eggs.

“This internet sensation started just a few weeks back. Here, one simply has to substitute the oil or medium of fat for cooking their choice of eggs — fried, scrambled or omelette — with pesto. Even a poached egg sitting on top of toasted sourdough, smeared with basil pesto, will taste heavenly with a garnish of mustard or pea microgreens,” says chef Ritesh Tulsian.

Pesto eggs are simple to make. For sunny side up, add pesto sauce to a pan, break an egg over it and let it cook. Then, just pick up the egg with a flat spatula and place it on your plate. Effortless, right? Many tried the recipe at home for cooking eggs in different ways and felt that the sauce added a great taste to them all.

“I’m not a fan of eggs, but I eat it every morning as part of my diet. Pesto eggs are a great way to spruce up my otherwise not-so-happening eggs,” says blogger Nikita Sethi.

On similar lines, many tried using other sauces to cook their eggs and see how they turn up. “I tried to make them with red sauce, pasta sauce and even hummus, but the result wasn’t as good as pesto eggs,” says Delhi-based designer Amanpreet Singh.

Make Pesto Tonight, Cook These 6 Recipes All Week

It takes less than 10 minutes to whack together a great pesto in the food processor. Fresh basil leaves, a few spoonfuls of toasted pine nuts, garlic, salt, and extra-virgin olive oil, plus—crucially!—really good-quality Parmigiano-Reggiano cheese. (Here’s an alternate pesto recipe that’s a little bolder, thanks to an addition of Pecorino Romano cheese.) Take advantage of summer’s last bumper crop of fresh basil by making three or four times our basic recipe, then reap the dividend via these 6 pesto-lavished recipes. Oh, and any pesto you’re not going to use in the next few days, freeze for up to a month.

1. Pesto, Chicken, and White Bean Soup

Pesto is the terminal addition to this homey, comforting, and healthy soup—it adds perfume, umami richness, and a tinge of dark green. Serve extra pesto on the side, for guests to stir into their bowls as they wish. Get our Pesto, Chicken, and White Bean Soup recipe.

2. Classic Pesto Pasta Salad

This colorful pasta salad is the height of simplicity. It should be, since the ingredients—including pesto—are great on their own. The garnish of fresh basil gilds the lily in the nicest way possible. Get our Classic Pesto Pasta Salad recipe.

3. Pesto and Pea Lasagna

We love surprising guests with something they think they know, then—after a taste—realize they don’t. This vegetarian lasagna variant calls for basil pesto and a pea-and-ricotta filling that’s simple and delicious. Get our Pesto and Pea Lasagna recipe.

4. Fettuccine with Pesto, Asparagus, and Artichoke

This is one of the most elegantly simple pasta recipes we know. Lithe, perfectly al dente fettuccine is tossed with thin asparagus shavings and pesto, before being joined with seared baby artichoke halves. Get our Fettuccine with Pesto, Asparagus, and Artichoke recipe.

5. Breakfast Sandwich with Pesto Scrambled Eggs and Crispy Pancetta

The diner standby breakfast sandwich, with scrambled eggs and bacon, becomes something extra-special in this version that mixes pesto into the egg and subs crispy pancetta for the meat element. Get our Breakfast Sandwich with Pesto Scrambled Eggs and Crispy Pancetta recipe.

6. Pesto Deviled Eggs

Pistou (the French name for basil pesto) is the eye-opening addition to deviled eggs in this fresh, summery recipe. It’s optional, but a garnish of finely diced ratatouille is a pretty terminal garnish. Get our Pesto Deviled Eggs recipe.

How to Make Pesto Eggs

Slice of bread

1. To cook your eggs, start out by spreading some pesto in a pan. There’s no need to add any cooking oil, as the oil from the pesto will prevent any sticking.

2. Make your eggs however you’d like: scrambled, fried, or sunny-side-up.

3. If you want to jazz the dish up, you can follow Wilichowski’s lead and add a spread of ricotta to a piece of toast, followed by smashed avocado.

4. Finish it off by topping the avocado toast with your pesto eggs. Add a bit of salt, pepper, honey, and red pepper flakes, and you’re good to go.

6 scrambled eggs recipes that are anything but boring

1. add some fibrous quinoa

One member of Well+Good’s foodie community recommends scrambling your eggs, then tossing in 1/2 cup of quinoa, spinach, and a scoop of salsa to top it all off. ICYMI, quinoa is packed with fiber to help you feel satiated longer, so your eggs will keep you full well into the afternoon.

2. Treat your Scrambled eggs like pasta and add pesto

“I’m a big fan of swirling in some pesto at the very end of cooking to give it some extra flavor,” writes Jessie Van Amburg, Well+Good’s senior food and health editor, in the group. Other pasta toppings, like tomato sauce, would step up the egg dish, too.

3. Make it a breakfast taco

One reader stuffs her scrambled eggs in a taco shell with all the fixin’s. If you add a few slivers of avocado, you’ll be ticking off a good amount of your healthy fat needs for the day.

Garden Veggie Pesto Scrambled Eggs

How do you take your eggs, guys? As of last week, I now only prefer mine loaded to the max with garden veggies, pesto, more veggies, and cheese obviously.

I clearly don’t much care the technique in which the eggs are made—they can be scrambled every time for all I care. I’m only interested in what’s going on IN them.

And I’ve recently decided they must always look like THIS. Like your skillet of scrambled eggs got hit by a rainbow. ♥

Eating the rainbow is IN, guys. It’s also no new business around here lately.

So in an effort to stay well-acquainted with my rainbow side, I decided my eggs needed a color upgrade. Involving of course, every garden veggie I could get my hands, cheeeeeese because you can’t have eggs without it, and flavor-packed pesto. PESTO, guys!

If you’ve never tried pesto in your eggs before, NOW is the perfect time to do it. You will never make your eggs without it again as long as you live. I mean it, it takes all the flavors from ho-hum, to WOO-HOO! Plus it gives the eggs a pretty little green tint. And we all know how I feel about green.

Whenever I make a batch of pesto now, I’ll always stash away a little bit for the sole purpose of scrambled eggs. Okay, a lot. My pesto inventory is in good business currently.

My family loved these eggs like a whoooole lot. I KNOW, I was so not expecting that level of high approval from anti-fun breakfast people. Maybe I’ve actually taught them well!!

In all fairness, guys, regular scrambled eggs now sound officially boring to me when I could have a rainbow in my eggs instead.

So I choose for my face to stay firmly planted in this skillet for the forseeable future.


  1. Tremaine

    I'm sorry, but I think you are wrong. I'm sure. Email me at PM, we'll talk.

  2. Xavian

    It's fun :)

  3. Englbehrt

    Authoritative post :), tempting ...

  4. Mariadok

    All in time and place.

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