Pesto Rippled Scrambled Eggs
Elevate your breakfast or brunch with these creamy, flavor-packed Pesto Rippled Scrambled Eggs! This quick and easy recipe brings a gourmet twist to classic scrambled eggs by swirling in vibrant pesto for a stunning marbled effect that’s as beautiful as it is delicious. Made with rich eggs, a touch of whole milk or cream, and gently cooked in buttery perfection, these scrambled eggs balance silky texture with bursts of herby, garlicky goodness from the pesto. Garnished with fresh basil and served alongside toasted sourdough or crusty bread, this dish takes just 10 minutes to prepare and is perfect for impressing guests or treating yourself to a luxurious morning meal. Whether you're using homemade or store-bought pesto, this recipe celebrates bold flavors and simple cooking at its finest!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons store-bought or homemade pesto
- 2 tablespoons whole milk or heavy cream
- 1 tablespoon unsalted butter
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 leaves fresh basil leaves (optional, for garnish)
- 2 slices toasted bread or sourdough (optional, for serving)
Instructions
In a medium mixing bowl, crack the eggs and add the milk or heavy cream, salt, and black pepper. Whisk thoroughly until the yolks and whites are fully combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the butter. Let it melt completely, tilting the pan to coat the surface evenly.
Once the butter has melted but before it begins to brown, pour the whisked eggs into the skillet. Allow the eggs to cook undisturbed for 30 seconds.
Using a heat-resistant spatula, gently stir the eggs, scraping the bottom and edges of the skillet as they begin to set. Avoid overstirring to maintain creamy curds.
When the eggs are about halfway cooked and still slightly runny, add the pesto in small dollops across the surface. Use the spatula to gently swirl the pesto into the eggs, creating a rippled effect without fully mixing them together.
Continue cooking the eggs for another 1-2 minutes, stirring occasionally, until they reach your desired consistency. Remove the skillet from the heat immediately to prevent overcooking.
Transfer the pesto-rippled scrambled eggs to plates and garnish with fresh basil leaves if desired. Serve hot with toasted bread or sourdough on the side.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
