Best Pesto Scrambled Eggs Recipes

PESTO SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

Steps:

• Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
• Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
• Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

SCRAMBLED EGGS WITH SALMON AND PESTO

Steps:

• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.
• Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet; cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese; cook and stir until eggs are scrambled to your desired consistency.

CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA

Steps:

• For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds. Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices. Serve immediately.

SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM

Steps:

• In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
• In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
• In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
• Yield: 1 1/4 cups

PESTO SCRAMBLED EGGS

Steps:

• Melt margarine/butter in pan.
• Crack eggs and scramble, stirring.
• Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.

SCRAMBLED EGGS WITH CHIVE PESTO AND PROSCIUTTO

Steps:

• Puree 3/4 cup oil, parsley, and garlic in blender. Add chives and cheese. Puree until smooth. Season with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.)
• Whisk eggs in large bowl to blend. Whisk in 3 tablespoons pesto. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes. Season to taste with salt and pepper. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.

PESTO RIPPLED SCRAMBLED EGGS

Steps:

• Place the garlic and pine nuts in a food processor and blitz until finely chopped.
• Add the basil and the parmesan and blitz again until well blended.
• Add the oil and some salt and pepper and pulse until well combined.
• Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
• With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
• Before the eggs have completely set, lightly stir in the pesto.
• Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

Steps:

• 1. Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick. 2. Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them. 3. Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir - enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA

Steps:

• For the eggs and bruschetta:
• Preheat the oven to 375 degree F.
• Brush the cut sides of the ciabatta with 4 tablespoons of the olive oil and season with saltand pepper. Put on a baking sheet, cut side up, and bake until lightly golden brown, about 5 minutes.
• Heat the remaining 2 tablespoons olive oil in a large nonstick sauté pan over medium heat. Add the sopressata and cook until golden brown and crisp, about 5 minutes. Remove to a plate lined with paper towels. Add the onion to the pan and cook until soft, about 4 minutes.
• Whisk the eggs in a bowl until light and fluffy, stir in the cheese, and season with salt and pepper. Pour the mixture into the pan and cook, stirring constantly with a heatproof silicone spatula, until soft curds form and the cheese has melted, about 3 minutes.
• Divide the eggs between the ciabatta halves. Cut crosswise into 2-inch slices and then top each piece with a dollop of the pesto.
• Brandon Goodwin / TODAY
• For the pesto sauce:
• Preheat the oven to 400 degree F.
• Toss the jalapeños in a few tablespoons canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove thejalapeños to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
• Combine the jalapeños, cilantro, garlic, and pine nuts in a food processor and process untilcoarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.
• Recipes reprinted with permission from Brunch at Bobby's by Bobby Flay.