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Pesto Scrambled Eggs With Smashed Avocado and Pesto Recipe

What could be better than soft, creamy, smooth scrambled eggs flavoured with bright, herby basil pesto? We know! Those same scrambled eggs on top of hot, golden-brown toast spread with perfectly seasoned smashed avocado. Fancy making this super tasty egg breakfast for yourself? You’re in luck. Just follow our quick and easy steps below!

  • Preparation time:
    5
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    1

What you'll need

  • 1 tbsp basil pesto, plus a little extra to serve
  • ½ lemon, sliced in two
  • 75g baby spinach leaves
  • 4 medium eggs
  • ½ avocado, peeled and stone removed
  • 1 tsp salted butter
  • 2 tbsp whole milk
  • 2 slices white cob bread

How to make

  1. Start by scooping the insides of the avocado into a small bowl. Squeeze a splash of lemon juice in, then mash with a fork. Season with salt and pepper.
  2. Gently crack the eggs into a medium-sized bowl and add the milk, seasoning with salt and pepper as you go.
  3. Heat a medium-sized non-stick frying pan over a medium heat and melt a teaspoon of butter in the pan.
  4. When the butter begins to foam, pour in the eggs and stir. Remember not to whisk!
  5. Add the pesto and baby spinach leaves, and stir continuously as the mixture cooks to help break the eggs up and allow them to scramble. Continue this for around three to four minutes! By this time, the spinach should be wilted and the eggs should be scrambled.
  6. Pop two slices of bread in the toaster. Remove when golden brown!
  7. Spread the smashed avocado across the toast, top with the scrambled egg mix and serve!

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