PESTO SCRAMBLED EGGS
Make and share this Pesto Scrambled Eggs recipe from Food.com.
Provided by Ang11002
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Melt margarine/butter in pan.
- Crack eggs and scramble, stirring.
- Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.
SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA
Provided by Melissa Clark
Categories breakfast, quick, main course
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
- Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
- Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
PESTO SCRAMBLED EGGS
What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.
Provided by SOPHIAWADE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
PESTO RIPPLED SCRAMBLED EGGS
This is delicious, and the rippled effect not only comes from the pesto, but also ffrom the egg yolks and whites being mixed together.
Provided by Lene8655
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the garlic and pine nuts in a food processor and blitz until finely chopped.
- Add the basil and the parmesan and blitz again until well blended.
- Add the oil and some salt and pepper and pulse until well combined.
- Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
- With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
- Before the eggs have completely set, lightly stir in the pesto.
- Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.
PESTO EGG TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Turn the oven to its broiler setting and position a rack in the middle of the oven.
- Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
- Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
- Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
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- Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).
- Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.
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