Scrambled Eggs, Pesto & Avocado
Basil Pesto
2 handfuls fresh basil (60g)
1/2 - 3/4 cup grated parmesan
1/2 cup extra virgin olive oil
1/3 cup lightly toasted pinenuts
2 cloves garlic
sea salt and freshly ground black pepper to taste
Throw everything in a blender and whizz until as smooth as you like. Makes about 1 1/4 cups. Keeps in a sealed container in the fridge for up to a week. Feel free to add a little extra oil for a looser texture :)
Scrambled eggs for 1
1 teaspoon butter
3 free range, preferably organic eggs
3 tbsp cream
sea salt and freshly ground black pepper
2 tbsp basil pesto and 1/4 avocado, sliced optional
Start to melt butter over a gentle heat in a small frying pan and whisk eggs with cream. Once butter has just melted (do not let it go brown) add eggs and stir gently with a wooden spoon. Cook very slowly over a low heat for about 10-12 minutes, stirring gently every minute or two. As soon as you think they are almost cooked, turn off the heat as they will continue to cook from the residual heat as you plate up. Serve with sliced avocado, basil pesto and grilled Turkish bread. (Or of course serve with bacon, tomatoes, hash browns or whatever else you fancy - or leave out the pesto and stir through 50g hot smoked salmon...)
