Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette
Nutrition Facts
Ingredients
Instructions
Basil-pesto: Place garlic and walnuts into the well of a food processor and pulse until chopped into small pieces. Add basil leaves and 2 tablespoons oil and pule until roughly chopped. With motor running, slowly drizzle remaining oil into the food processor. Lightly season with salt and pepper and fold in grated Parmesan. Set aside until ready to use.
Place a nonstick skillet over medium heat and melt butter.
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NOTES
*Tip: For a lasting, bright green pesto, lightly blanch your basil leaves before adding them to the food processor and pureeing them with the remaining ingredients.
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Reviews from the Original Source
I found this recipe 2 weeks ago and I just made it for a third time! I'm writing this review while eating. The eggs, bacon and pesto is so good that you really don't need the bread, but of course, bread is delish. I made the eggs using "extra creamy oat milk", which is more like cream than milk. The eggs are absolutely outstanding. They're very similar to Gordon Ramseys eggs, which my husband makes often. 5 stars!!!!! Looking forward to checking out more of Jennys recipes!
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