Pesto Scramble

Pesto Scramble

www.eggs.org.au

To help Aussies kick-off healthy eating habits from the first meal of the day, Luke Hines developed this recipe with Australian Eggs to launch the 10 Minute Breakfast Challenge.  Serves 4

  • 4 large eggs
  •  4 tablespoons reduced fat cream
  • 1 cup flat leaf parsley
  • 1 tablespoon avocado
  • 1/2 fresh red chilli
  • A squeeze of fresh lemon juice
  • 10 walnuts, optional 
  • Pepper to taste
  • Oil spray

 

  • 1.     Lightly whisk the eggs, cream and a pinch of pepper together until all the ingredients are just combined and the mixture is consistent.
  • 2.     Meanwhile, blend the parsley, avocado, chilli, lemon juice and walnuts until a chunky paste is created.
  • 3.     Heat a small non-stick frying pan over a high heat, spray with oil.
  • 4.     Pour in the egg mixture, letting it settle without stirring for 20 seconds.
  • 5.     Stir with a woodenspoon, lifting and folding the eggs from the bottom of the pan. Leave the mixture to sit for another 10seconds before folding again.
  • 6.     Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds as the residual heat from the pan will finish the cooking.
  • 7.     Give a final stir and serve the velvety scramble without delay, topping with the parsley pesto.
  • Tip: Top with a tomato salsa instead of pesto for a fresh twist on this dish
  • Hint: Substitute reduced fat cream with natural yoghurt to lower the fat content
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