Pesto Scrambled Eggs

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4.50 from 180 votes

Pesto Scrambled Eggs

25 minutes
Calories 370kcal


  • 3 large eggs (free-range or organic)
  • 1 tablespoon butter
  • 1 tablespoon pesto (free-range or organic)
  • 2 tablespoons crème fraîche (free-range or organic)
  • salt (to taste
  • ground black pepper (free-range or organic)


  • Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
  • Pour the eggs into a pan, add butter or ghee and turn the heat on.
  • Keep on low heat while stirring constantly.
  • Do not stop stirring as the eggs may get dry and lose the creamy texture.
  • Add the pesto and mix in well.
  • Take off the heat, spoon crème fraîche in and mix well with the eggs.
  • This will help the eggs cool down and stop cooking while keeping the creamy texture.


Calories: 370kcal

Originally posted 2019-02-20 17:50:58.

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