10-Minute Pesto Toast with Scrambled Eggs

Me: *Tries to flip omelette* 

Me 2 seconds later: “Guess I’m having scrambled eggs now”

Well at least it was just in time for Toast Tuesday!

This Pesto Toast with Scrambled Eggs completely made up for that disaster! A crispy slice of bread with fluffy eggs and a flavor-packed punch. 

I made a big batch of my Spinach-Walnut Pesto a couple of weeks ago and really needed that container I put it in. It was the cute jar that’s in the picture on my blog post, which I usually only use as a photo prop.

I had a couple of recipes to try using pesto, but there was only a tiny bit left, and it wouldn’t be enough for any of the things I had planned.

So when that omelette turned into scrambled eggs, I found the perfect way to use up the sauce. 

I’d never actually tried pesto on toast before this, but I did read about it somewhere at some point, so I knew it couldn’t taste too bad.

Had I known it would be such a step-up, I’d have tried it ages ago! Guess I need to make more pesto now.

10-Minute Pesto Toast with Scrambled Eggs

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Prep Time2 minutes mins

Cook Time7 minutes mins

Total Time9 minutes mins

Servings: 2 slices

Calories: 194kcal

Course: Breakfast

Cuisine: American, Italian

Make this Pesto Toast with Scrambled Eggs to add a flavor-packed punch to your usual crispy bread with fluffy eggs. For an even higher step up, use homemade pesto!

Ingredients

• 2 slices Whole Wheat Bread
• 2 Eggs
• 1 Tbsp Almond Milk
• Pinch of Salt & Pepper
• 1 tsp Butter + more to butter bread, Optional
• 2 Tbsp Pesto, Recipe below or use store brought

Instructions

• Whisk together eggs, almond milk, salt and pepper in a bowl.
• Melt the butter in a large skillet over low-medium heat and pour in the egg mixture. When a ring of cooked egg appears around the edge, use a spatula to gently move and push the egg around until fluffy and almost set.
• Make pesto according to recipe while eggs cook.
• Spread a thin layer of butter on both sides of the bread, and fry on a skillet over medium heat until a golden crust forms, about 1-2 minutes each side.
• Divide and spread pesto on one side of the bread, top with scrambled eggs, and enjoy!

Notes

• Skinny Vegan Spinach and Walnut Pesto recipe
• Nutritional information is calculated using the pesto recipe recommended above.

Nutrition:

• Servings: 2 slices | Serving size: 1 slice
• Calories: 194kcal
• Fat: 10g | Saturated fat: 3.3g
• Carbohydrates: 16.7g | Fiber: 2.2g | Sugar: 1.3g
• Protein: 9.8g