Pesto Scrambled Eggs

5 from 1 vote

Busy morning? These quick pesto scrambled eggs almost taste like you had time for a fancy café brunch.

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Cook Time 10

Total Time 10

Servings 1

Ingredients

3 large eggs
1 teaspoon butter
1 tablespoon basil pesto
pinch fine sea salt to taste

US Customary - Metric

Instructions

Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom.
(Since this is written as a single serving, I use a smaller pan but if you are increasing the servings, you may want to use a larger saucepan.)
1 teaspoon butter
Crack all three eggs straight into the saucepan (you can crack them in a bowl first if you're worried about shells). Use a spatula to gently stir and fold the eggs as they cook, breaking the yolks as you go.
3 large eggs
Keep the heat medium-low and continue stirring often to prevent sticking and help create those creamy eggs.
Once the eggs are just set but still soft (and to your liking), remove from heat and stir in the pesto. Taste and add salt as needed.
pinch fine sea salt, 1 tablespoon basil pesto
Enjoy! If you need some sides, see my suggestions for what to pair with your eggs for a balanced breakfast to fuel your busy day.

Notes

Scrambled eggs are best fresh and can be pretty quick to make in the morning. But if you’re meal-prepping for busy mornings, they can be made ahead.

Make-Ahead & Refrigerate: Cook your eggs, then transfer them to an airtight container (I recommend using a glass container). Store in the fridge for up to 4 days. When reheating, use medium low heat on the stovetop with a little butter or oil or microwave in short intervals, stirring occasionally to prevent overcooking.

Freezing: Scrambled eggs can be frozen but their texture will be a bit more watery once reheated (not great for eating all on their own, but fine if you are mixing them into a breakfast bowl or wrap, etc.). If freezing, portion into freezer-safe containers and then allow to cool completely in the refrigerator. Once cooled, move to the freezer and use within 1 month for best texture.

Reheating from Frozen: For best results, thaw overnight in the fridge before reheating (as they tend to release some water with thawing and can be quite watery if reheated straight from frozen). You can reheat by microwaving in short bursts. Or on the stovetop, warm them over medium low heat with a bit of butter until heated through.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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