Go Back
–+ servings
A top-down photograph of a white ceramic dish containing three servings of pesto and scrambled eggs on crispy toasted bread. Each toast piece is generously topped with vibrant green pesto and fluffy scrambled eggs, garnished with fresh basil leaves and grated Parmesan cheese. The dish is centered on a smooth, cool marble countertop, with a scattering of green herbs and a few fallen basil leaves around the edges, creating a fresh and inviting scene.

Pesto & Scrambled Eggs on Toast

No ratings yet
Pesto & scrambled eggs on toast combines soft, creamy eggs with vibrant pesto and crispy toast for a quick, satisfying meal. It’s an easy breakfast, lunch, or dinner that’s packed with flavor and texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Pan For scrambling the eggs and cooking the vegetables
  • Spatula For stirring the eggs

Method
 

  1. Toast the bread to your desired crispiness.
  2. 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.
  3. Once the eggs are cooked, stir in the pesto until the eggs are coated.
  4. 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.

Tried this recipe?

Let us know how it was!