Shred’s Creamy Pesto Scrambled Eggs

Shred’s Creamy Pesto Scrambled Eggs
  1. Heat a pan on medium heat with the butter.
  2. Meanwhile, lightly whisk the eggs, add salt, pepper and almond milk.
  3.  Add the mix to the pan and after 20 seconds, stir the eggs well with a wooden spoon, lifting and folding it over from the bottom of the pan.
  4. Stir from then on onwards every 10 seconds.
  5. Repeat until the eggs are softly set and slightly runny in places.
  6. Add the pesto and stir in well.
  7. Remove from the heat and leave for a moment then stir and serve.


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