Pesto Scrambled Eggs
Pep up breakfast (or dinner) with a little pesto. And be careful not to overcook your eggs. Scrambled eggs are at their best when you see soft, creamy curds. Serve with a slice of whole-grain toast and sliced tomatoes.
Ingredients
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4 large eggs
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4 teaspoons water
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Pinch of salt
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2 tablespoons pesto
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Ground pepper to taste
Description
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Whisk eggs, water and salt in a small bowl. Place pesto in a small nonstick skillet and heat over medium heat. Add the egg mixture and cook, stirring, until the eggs are just set, about 2 minutes. Serve sprinkled with pepper.
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