There’s something undeniably comforting about a plate of creamy scrambled eggs piled high on golden, crispy toast. Now, imagine adding a fresh, herby twist with vibrant green pesto—it’s a simple upgrade that turns an everyday breakfast into something special. This Pesto Scrambled Eggs on Toast recipe is a perfect way to elevate your morning meal while keeping things quick and easy.
Whether you’re making a cozy breakfast at home, brunch for guests, or a speedy weekday meal, this dish is both satisfying and packed with flavor. The pesto adds a bright, garlicky richness to the eggs, while the toast provides the perfect crispy contrast. It’s a delicious way to start your day with protein, healthy fats, and a burst of fresh herbs.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 15 minutes, making it perfect for busy mornings.
- Rich & Creamy: Soft scrambled eggs with a silky texture, thanks to gentle cooking and a touch of pesto.
- Flavor-Packed: The combination of eggs and pesto is savory, herby, and a little indulgent.
- Customizable: Use your favorite bread, swap in different pesto variations, or add toppings for extra flair.
Ingredients You’ll Need
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons pesto (homemade or store-bought)
- Salt and pepper, to taste
- 2 slices of bread (sourdough, whole grain, or your favorite)
- 1 tablespoon olive oil (for toasting)
- Optional toppings: cherry tomatoes, feta cheese, arugula, red pepper flakes
How to Make Pesto Scrambled Eggs on Toast
Step 1: Prep Your Ingredients
Before you start cooking, gather all your ingredients. Crack the eggs into a bowl, add the milk, and whisk until the yolks and whites are fully combined. This helps create soft, fluffy scrambled eggs.
Step 2: Toast the Bread
Heat a pan over medium heat and drizzle in the olive oil. Place the bread slices in the pan and toast until golden brown on both sides, about 2 minutes per side. Remove and set aside.
Step 3: Cook the Scrambled Eggs
In the same pan, reduce the heat to low and add the butter. Once melted, pour in the whisked eggs. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Step 4: Add the Pesto
When the eggs are about halfway cooked—still slightly runny but forming soft curds—stir in the pesto. Continue stirring gently until the eggs are fully cooked but still soft and creamy. Remove from heat immediately to prevent overcooking.
Step 5: Assemble & Serve
Spoon the scrambled eggs onto the toasted bread. Add any optional toppings you like—crumbled feta, fresh arugula, or juicy cherry tomatoes all pair beautifully. Sprinkle with salt, pepper, and a pinch of red pepper flakes for a little heat. Serve immediately and enjoy!
Helpful Tips
- Use Low Heat: Cooking eggs slowly over low heat ensures a soft, creamy texture.
- Don’t Overmix: Stir the eggs gently to keep them fluffy. Overmixing can make them dense.
- Choose a Good Bread: A sturdy bread like sourdough or whole grain holds up best to the eggs.
- Try Different Pestos: Swap basil pesto for sun-dried tomato, spinach, or arugula pesto for a twist.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Notes
- If you prefer dairy-free scrambled eggs, replace the butter with olive oil and use a plant-based milk alternative.
- For extra protein, serve with smoked salmon or avocado slices.
- Leftover scrambled eggs aren’t ideal for reheating, so it’s best to enjoy them fresh.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: 16g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 3g
(Exact values may vary depending on bread choice and additional toppings.)
Frequently Asked Questions
Can I make this recipe ahead of time?
Scrambled eggs are best eaten fresh, but you can prep the pesto and toast the bread in advance. If you need a quicker morning meal, scramble the eggs, store them in an airtight container, and reheat gently on the stove with a splash of milk.
What’s the best pesto to use?
Homemade pesto always has the freshest flavor, but store-bought works great too. Look for one with high-quality olive oil and fresh ingredients.
Can I make this with egg whites?
Yes! You can swap whole eggs for egg whites if you prefer a lighter option. The texture will be slightly different, but the pesto adds plenty of flavor.
What other toppings go well with this?
Try crumbled feta, grated Parmesan, chopped fresh basil, or even a drizzle of hot honey for a sweet-savory balance.
Storage Instructions
Scrambled eggs don’t store well, but if you need to save leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat with a splash of milk to restore creaminess.
Related Recipes
If you loved this Pesto Scrambled Eggs on Toast, you might also enjoy:
Conclusion
Pesto Scrambled Eggs on Toast is a simple yet elevated breakfast that’s packed with flavor and easy to make. Whether you’re whipping it up for a quick weekday meal or serving it at a weekend brunch, it’s a dish that feels special without requiring much effort. Try it once, and it just might become your new go-to breakfast!
What’s your favorite way to enjoy scrambled eggs? Let me know in the comments!
Print
Pesto Scrambled Eggs on Toast
Description
There’s something undeniably comforting about a plate of creamy scrambled eggs piled high on golden, crispy toast. Now, imagine adding a fresh, herby twist with vibrant green pesto—it’s a simple upgrade that turns an everyday breakfast into something special. This Pesto Scrambled Eggs on Toast recipe is a perfect way to elevate your morning meal while keeping things quick and easy.
Whether you’re making a cozy breakfast at home, brunch for guests, or a speedy weekday meal, this dish is both satisfying and packed with flavor. The pesto adds a bright, garlicky richness to the eggs, while the toast provides the perfect crispy contrast. It’s a delicious way to start your day with protein, healthy fats, and a burst of fresh herbs.
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons pesto (homemade or store-bought)
- Salt and pepper, to taste
- 2 slices of bread (sourdough, whole grain, or your favorite)
- 1 tablespoon olive oil (for toasting)
- Optional toppings: cherry tomatoes, feta cheese, arugula, red pepper flakes
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, gather all your ingredients. Crack the eggs into a bowl, add the milk, and whisk until the yolks and whites are fully combined. This helps create soft, fluffy scrambled eggs.
Step 2: Toast the Bread
Heat a pan over medium heat and drizzle in the olive oil. Place the bread slices in the pan and toast until golden brown on both sides, about 2 minutes per side. Remove and set aside.
Step 3: Cook the Scrambled Eggs
In the same pan, reduce the heat to low and add the butter. Once melted, pour in the whisked eggs. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Step 4: Add the Pesto
When the eggs are about halfway cooked—still slightly runny but forming soft curds—stir in the pesto. Continue stirring gently until the eggs are fully cooked but still soft and creamy. Remove from heat immediately to prevent overcooking.
Step 5: Assemble & Serve
Spoon the scrambled eggs onto the toasted bread. Add any optional toppings you like—crumbled feta, fresh arugula, or juicy cherry tomatoes all pair beautifully. Sprinkle with salt, pepper, and a pinch of red pepper flakes for a little heat. Serve immediately and enjoy!
Notes
- If you prefer dairy-free scrambled eggs, replace the butter with olive oil and use a plant-based milk alternative.
- For extra protein, serve with smoked salmon or avocado slices.
- Leftover scrambled eggs aren’t ideal for reheating, so it’s best to enjoy them fresh.