Pesto Scrambled Eggs on Toast with Tomatoes & Feta
Soft, creamy scrambled eggs swirled with basil pesto, piled on crusty toast with cherry tomatoes and a little feta. A 10-minute breakfast that tastes like a café.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 Eggs
- 2 tbsp Basil pesto
- 2 slices Sourdough or whole-grain bread
- 1 cup Cherry tomatoes, halved
- 1 tbsp Crumbled feta
Directions
- Toast the bread.
- Whisk the eggs with a pinch of salt and cook in a nonstick skillet over low heat, stirring gently, until just set and creamy.
- Off the heat, swirl in the pesto.
- Pile onto the toast and top with tomatoes and feta.
Calorie breakdown
Eggs 144 · bread 90 · pesto 80 · tomatoes 14 · feta 13
💡 Lighter tip: Low heat and constant gentle stirring make the creamiest eggs. Pull them off while they still look a little wet.
Helpful for this recipe
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