Pesto-Swirled Scrambled Eggs
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Ingredients
- 2 large eggs
- to taste Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon pesto (basil is nice, but any other kind will work well)
- 1 large slice whole-wheat bread, toasted
- 1 ounce (about 2 tablespoons/28 g) fresh goat cheese
Instructions
- 1
Get a medium nonstick skillet good and hot over medium-high heat—for at least a minute but not too much longer.
- 2
While the skillet heats, use a fork to beat the eggs in a small bowl with 1/4 teaspoon salt and a few generous grinds of black pepper.
- 3
Pour the oil into the skillet and swirl it to coat the pan.
- 4
Have a silicone spatula ready, and pour the eggs into the pan.
- 5
Start stirring immediately in wide swoops, pulling the edges in to the center (they'll start to cook faster).
- 6
It will take only 1 to 2 minutes to get the eggs to a soft scramble, so don't walk away.
- 7
Pull the pan off the heat and swirl in the pesto.
- 8
Spoon the eggs over the toast and sprinkle with the cheese.
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