Perfect Scrambled Eggs with a twist!

Ingredients

• 3 Eggs (large, room temperature)
• 1 tablespoon Basil Pesto (store‑bought or homemade)
• 1.5 teaspoons Unsalted Butter (cut into a pad and melted)
• to taste Salt (optional, fine sea salt)
• to taste Black Pepper (freshly ground)
• 1 Chopsticks (optional, for stirring and folding)

Instructions

1. Gather Ingredients

   Measure out 3 large eggs, 1 tbsp basil pesto, and 1½ tsp unsalted butter. Have salt, pepper, and chopsticks ready if using.

   Time: PT1M

2. Whisk Eggs

   Crack the eggs into the mixing bowl and whisk vigorously until the mixture turns a pale yellow and is fully combined. No milk or water is added.

   Time: PT2M

3. Melt Butter

   Place the skillet over medium‑low heat and add the butter. Swirl the pan until the butter becomes bubbly and slightly frothy.

   Time: PT1M

   Temperature: medium‑low

4. Begin Scrambling

   Pour the whisked eggs into the skillet. As the edges start to set, use chopsticks (or a spatula) to gently pull the cooked edges toward the center, letting the liquid egg flow to the sides.

   Time: PT2M

   Temperature: medium‑low

5. Add Pesto and Finish

   When a small heap forms in the middle, add the tablespoon of basil pesto. Quickly fold the pesto into the eggs with the chopsticks, continuing to pull and fold until the eggs are just about set.

   Time: PT1M

   Temperature: medium‑low

6. Plate and Serve

   Transfer the pesto scrambled eggs to a plate, season with salt and pepper to taste, and serve immediately.

   Time: PT0.5M

Nutrition Facts

Calories

340

Protein

12 g

Carbohydrates

2 g

Fat

28 g

Fiber

0 g