Quick and easy breakfast. Soft scrambled pesto and eggs.

Ingredients

• 1 tablespoon Unsalted Butter (cut into cubes)
• 1 tablespoon Crème Fraîche (full‑fat)
• 2 pieces Large Eggs (room temperature)
• 1 teaspoon Trader Joe's Basil Pesto (store‑bought)
• 1 tablespoon Parmesan Cheese (freshly grated)
• 1 pinch Salt (to taste)
• 1/4 cup Granola (optional side)
• 1/2 cup Mixed Fresh Fruit (berries or sliced seasonal fruit)

Instructions

1. Gather Ingredients

   Measure out butter, crème fraîche, eggs, pesto, Parmesan, salt, granola and fruit and have them within arm’s reach.

   Time: PT2M

2. Add Butter and Crème Fraîche to Cold Pan

   Place the butter and crème fraîche in a cold non‑stick skillet.

   Time: PT1M

3. Melt Over Medium‑Low Heat

   Set the burner to medium‑low and let the butter melt, about 30 seconds.

   Time: PT30S

   Temperature: medium‑low

4. Whisk Eggs

   Crack the eggs into a small bowl and whisk lightly with a fork until just combined.

   Time: PT1M

5. Soft Scramble Eggs

   Pour the eggs into the skillet, let them sit 10 seconds, then gently stir with a silicone spatula, moving slowly to form soft curds.

   Time: PT4M

   Temperature: medium‑low

6. Add Pesto, Parmesan and Salt

   When the eggs are still slightly runny, fold in the pesto, grated Parmesan, and a pinch of salt.

   Time: PT1M

   Temperature: medium‑low

7. Finish Cooking Off Heat

   Remove the skillet from the burner; the residual heat will finish cooking the eggs to a silky consistency.

   Time: PT30S

8. Plate and Serve

   Slide the soft scrambled eggs onto a plate and serve alongside granola and fresh fruit.

   Time: PT1M

Nutrition Facts

Calories

307

Protein

14 g

Carbohydrates

4 g

Fat

24 g

Fiber

0.5 g