I freak’n adore pesto. Originating from Italy, this incredibly delicious condiment/sauce/topping, provides your palate with the ultimate flavour dance - you get herby, salty, tangy and fresh, hitting the tastebuds all at once; and boy, is it glorious.
This breakfast option has been on high rotation the last few weeks, with pesto and eggs proving to be a seriously good pairing. Nutritionally, eggs are a source of protein, which aids appetite regulation into the morning i.e. you’ll be kept full for longer, with the addition of protein-rich foods at breakfast! When picking a toast, aim for a wholegrain variety, as this will be richer in fibre. Fibre acts a little like a broomstick for the gut, keeping everything moving along. It also helps slow digestion, meaning more sustained energy release.
But back to the pesto, what even is it?
In its most basic traditional form, a combination of basil, garlic, pine nuts, hard cheese, garlic and salt, blitzed or smashed with olive oil into a thick chunky paste.
There’s many variations - you can switch up the herb (e.g. trade basil for parsley, mint, spinach or even leafy carrot tops!), nuts (e.g. walnuts, almonds, or even sunflower seeds…) and cheese to your preference. Usage wise, it’s typically tossed through pasta or potatoes, but is also great dolloped over fish or chicken, over veggies…or in this recipes case, on toast!
To make your own or buy store-bought?
Pesto is pretty easy to whip up! All you need is a blender. However, there are excellent store-bought varieties. When picking out a pesto from the supermarket, aim for a high percentage olive oil to maximise health benefits and taste - simply locate the ingredients panel on the label, and look for olive sitting pretty near the top of the list. But if you do want to go full Martha Stewart, and make your own, I’ll link a recipe below. You can’t beat the freshness of home-made, so at least give it a whirl once!
Pesto & Scrambled Eggs on Toast
2 free-range eggs
1 tbsp store-bought or homemade pesto
1 slice quality grainy bread, to toast
Salt & pepper
A small drizzle of olive oil/cube of butter
Whisk eggs until frothy. Add a pinch of S&P.
Pop bread to toast.
Heat a pan over a low heat. Add butter/oil.
Pour beaten eggs into pan. Slowly stir the eggs using a wooden spoon/spatula, bringing the mixture in from the edges of the pan.
When the eggs look silky, and a little runny yet (they’ll continue to cook once removed from the heat), they’re ready!
Spread toast with pesto. Top toast with scrambled eggs. Enjoy!
Switch up portions to suit your appetite - you may want an extra slice of toast, or more eggs. You do you!