Italian Scrambled Eggs
Serves: 4 Preparation: 5 Minutes Cooking Time: 3 Minutes
A twist on this simple recipe.
Ingredients
15ml/1 tbsp olive oil
8 Large Blackacre Farm Free Range Eggs
2 tbsp pesto sauce
8 thin slices ciabatta bread, toasted
Method
1. Gently beat the eggs together with salt and pepper. Add 2 tbsps of milk to the eggs for a softer result.
2. Spray some cooking spray in a non-stick pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon.
3. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets.
4. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.