A Spin on the Classic Scramble
I never thought I’d say this, but I eat a lot of eggs. Including the yolk! This coming from a girl who would only eat egg whites, most of the time from a carton “Just the Whites!” {ew} and even that was rare. Now, my household goes through just about a flat of eggs each week, mind you there are only two of us (not including the gorgeous Harpie ), and I tend to use eggs for more than just breakfast, but still. That’s a lot of eggs.
Good ol’ eggs can be boring. Am I right? Unless you’re making crazy, intricate omelets every morning, which of course you are. There are only so many egg options– sunny side up, fried, scrambled… borrrrinnngggg. But, by adding a little pesto to the mixture, now that’s excitement! No, just me? Hmm, you must have not tried this then. Because boy oh boy, its a thrill!
Seriously though. I’m a big multi-tasker in the morning. Usually I’ve got bacon cooking, coffee brewin’, shower running, and someone on line 1 as I juggle it all. Breakfast being my favorite meal of the day, I’d love to go all out and make a beautiful soufflé. But Monday-Friday, unfortunately we are all time restricted. Adding a quick dollop or two of pesto to your eggies is a perfect addition to lively up your typical-boring eggs.
Simply Enjoy!
- 2 tablespoons of my pesto
- 4 eggs
- 1 tablespoon coconut milk
- 1 tablespoon coconut oil
- 2 tablespoons sun-dried tomatoes
- sea salt and ground pepper to taste
- In a bowl, whisk eggs and coconut milk together.
- Over medium-low heat, melt coconut oil, and swirl around pan.
- Pour eggs into pan and with a heat resistant spatula, fold eggs loosely.
- After a minute or two, gently add 2 tablespoons of pesto and sun-dried tomatoes.
- Scramble eggs until they are no longer runny.
- Add salt and pepper to taste
- Add chopped up bacon and top eggs for an extra treat!
- Visit my pesto recipe here: (https://www.jamiedanno.com/2014/03/04/pesto/)
