Pesto Scrambled Eggs on Sourdough with Tomatoes
Soft, creamy scrambled eggs swirled with basil pesto, piled on crisp sourdough with blistered tomatoes.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the olive oil in a small frying pan over a high heat. Add the tomatoes and cook for 3 to 4 minutes until blistered and soft. Tip onto a plate.
3 min 30 s - 2
Toast the sourdough and brush with the remaining olive oil.
- 3
Whisk the eggs with the milk and a pinch of salt. Melt the butter in a non stick pan over a low heat.
- 4
Pour in the eggs and stir slowly with a spatula for 3 to 4 minutes until softly set and creamy. Add the spinach for the last 30 seconds.
3 min 30 s - 5
Take off the heat while the eggs still look slightly wet. Swirl through your ready made basil pesto (see the base recipe).
- 6
Pile the eggs on the toast, add the tomatoes and serve straight away.
Tips
- Low and slow gives creamy eggs. High heat makes them tough and weepy.
- Swirl, don't stir in the pesto, so you get green ribbons through the yellow.
- For dairy free, use olive oil instead of butter and a splash of oat milk. The pesto still contains parmesan.
Storing and freezing
Best eaten straight away. Scrambled eggs do not reheat well, so do not keep leftovers for more than 1 day in the fridge.
Questions
Can I make it gluten free?
Yes. Serve on gluten free bread. The eggs, tomatoes and pesto are naturally gluten free.
Can I add anything else?
Yes. Sliced avocado, crumbled feta or a few slices of smoked salmon all work. Add salty toppings with care, as the pesto is already savoury.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
