Pesto Eggs

• 4 large eggs
• 2 tablespoons milk
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons pesto

Steps

1. 1 Crack eggs into a bowl, add milk, and whisk until combined.
2. 2 Season with salt and pepper.
3. 3 Heat a non-stick skillet over medium heat.
4. 4 Add a splash of olive oil to the skillet.
5. 5 Pour egg mixture into the skillet.
6. 6 Cook, stirring gently with a spatula, until eggs start to set.
7. 7 Stir in the pesto and continue cooking until eggs are just set.
8. 8 Serve immediately.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add sautéed spinach for extra greens.
• Sprinkle with grated Parmesan cheese before serving.

Substitutions

• If you're out of milk, use cream or water.
• Substitute pesto with a spoonful of chimichurri sauce.

Pairings

• Fresh fruit salad
• A strong cup of coffee

Nutrition

Tips

• Use store-bought pesto for a quick fix, or make your own for extra flavor.
• For a creamier texture, cook eggs low and slow.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended to freeze due to the texture of the eggs.

Serving Suggestions

• Pair with toasted sourdough bread.
• Serve alongside roasted cherry tomatoes.

FAQ