When you're craving a hearty breakfast or a quick, satisfying meal, pesto and scrambled eggs on toast is the way to go. The creamy, soft eggs complement the fresh, herby pesto, all sitting on crispy toast that soaks up the rich flavors.
It's simple to make, yet feels indulgent-perfect for starting your day or enjoying a light lunch.
I first tried this dish when I had a bit of leftover pesto and some eggs in the fridge. I didn't want anything too complicated, but I also wanted something that felt special.
The combination of creamy eggs and vibrant pesto was exactly what I needed, and it's become a regular in my meal rotation ever since.
Why You'll Keep Coming Back to This
This dish is quick, packed with flavor, and completely customizable.
- Creamy scrambled eggs paired with fresh, vibrant pesto
- Ready in just 10 minutes
- Toast adds crunch and texture, soaking up all the flavors
- Perfect for breakfast, brunch, or a light dinner
What You'll Need to Make Pesto & Scrambled Eggs on Toast
You don't need much to make this flavorful dish come together.
- Eggs - Scrambled for a creamy texture and protein boost
- Pesto - Homemade or store-bought, for that rich herby flavor
- Bread - Thick slices of your favorite bread, toasted to perfection
- Olive Oil - For cooking the eggs and drizzling over the toast
- Parmesan Cheese - Optional, for an extra touch of richness
- Salt and Pepper - To season the eggs
- Fresh Basil - For garnish, if you want to add a little extra green
These ingredients combine to create a dish that's hearty and flavorful, with minimal effort required.
Step-by-Step Guide to Making Pesto & Scrambled Eggs on Toast
This dish is as easy as it gets, and it's ready in minutes.
- Toast the Bread - Begin by toasting your bread to your desired crispiness. You can use any bread, but a hearty sourdough or whole-grain bread works great for this dish.
- Make the Scrambled Eggs - Heat olive oil in a pan over medium heat. Crack the eggs into a bowl, whisk them, and pour them into the pan. Stir gently to create soft, creamy scrambled eggs. Season with salt and pepper.
- Add the Pesto - Once the eggs are cooked through but still soft and creamy, stir in a generous spoonful of pesto. Mix it through until the eggs are evenly coated with the vibrant pesto sauce.
- Assemble the Toast - Place the toasted bread on a plate, and spoon the scrambled eggs with pesto on top. Garnish with a sprinkle of Parmesan cheese or fresh basil if desired.
The creamy scrambled eggs, pesto, and crunchy toast work together to create a delicious, satisfying bite every time.
What to Serve Alongside
Though the pesto and scrambled eggs on toast is a filling dish on its own, pairing it with a light side can make it even better.
| Side Dish | Why It Works |
|---|---|
| Mixed Green Salad | Adds freshness and lightness to balance the richness of the eggs |
| Fresh Fruit | Light and refreshing, providing a sweet contrast to the savory eggs |
| Tomato Salad | Juicy, tangy tomatoes pair well with the pesto flavors |
| Roasted Potatoes | Crispy potatoes are a hearty side that complements the dish |
| Avocado Slices | Adds creamy richness that works well with the eggs and pesto |
| Crispy Bacon | A savory, crunchy addition for extra texture and flavor |
| Pickled Vegetables | A tangy side that cuts through the richness of the pesto eggs |
These sides will help balance out the dish and add extra texture and flavor.
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How to Store and Reheat Pesto & Scrambled Eggs on Toast
If you have leftovers, here's how to store and reheat them.
To store: Let the eggs and pesto cool before placing them in an airtight container. Store in the fridge for up to 2 days. Keep the toast separate to avoid it getting soggy.
To reheat: Reheat the eggs gently in a pan over low heat. You may need to add a bit of olive oil or butter to bring them back to their creamy texture. The toast can be reheated in the oven for a few minutes to crisp it back up.
Frequently Asked Questions
1. Can I use different bread?
Absolutely! You can use any bread you like. A hearty sourdough or a soft whole-grain bread works best, but any favorite bread will do.
2. Can I make this dish without pesto?
Yes, you can make scrambled eggs on toast without pesto. If you want to keep it flavorful, you can add some fresh herbs like basil or chives to the eggs.
3. How can I make these eggs fluffier?
Whisking the eggs with a little milk or cream before cooking can make them fluffier. Also, cooking them over low heat and stirring gently will help achieve a softer texture.
4. Can I add cheese to the eggs?
Yes, feel free to stir in some cheese while scrambling the eggs. A bit of feta or mozzarella would work well.
5. Can I make this dish vegan?
Yes, you can replace the eggs with tofu for a vegan version. Use dairy-free pesto and skip the cheese for a completely plant-based meal.
These pesto and scrambled eggs on toast are a simple, flavorful way to enjoy eggs with a twist. Whether it's breakfast, brunch, or even a light dinner, it's quick to prepare and packed with all the good stuff.
Pesto & Scrambled Eggs on Toast
Equipment
- Pan For scrambling the eggs and cooking the vegetables
- Spatula For stirring the eggs
Ingredients
- 4 large eggs whisked
- 2 tablespoons pesto homemade or store-bought
- 2 slices bread toasted
- 1 tablespoon olive oil for cooking
- Parmesan cheese for garnish (optional)
- fresh basil for garnish
Instructions
- Toast the bread to your desired crispiness.
- Heat olive oil in a pan over medium heat. Crack the eggs into the pan, whisking gently. Cook the eggs until they are scrambled and soft.
- Once the eggs are cooked, stir in the pesto until the eggs are coated.
- Place the scrambled eggs on top of the toasted bread. Garnish with Parmesan cheese and fresh basil.
Notes
- Try adding extra veggies like spinach or mushrooms for more texture.
- If you prefer a vegan version, substitute the eggs with scrambled tofu and use dairy-free pesto.
- Add a sprinkle of chili flakes for a touch of heat if you like spice.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
