Pesto Rippled Scrambled Eggs - cooking recipe

Ingredients

2 cloves garlic, rougly chopped
2 tablespoons toasted pine nuts
30 g fresh basil
2 tablespoons freshly grated parmesan cheese, plus
extra freshly grated parmesan cheese, to serve
4 tablespoons olive oil
90 g butter
8 large eggs
salt & freshly ground black pepper

Preparation

Place the garlic and pine nuts in a food processor and blitz until finely chopped.
Add the basil and the parmesan and blitz again until well blended.
Add the oil and some salt and pepper and pulse until well combined.
Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
Before the eggs have completely set, lightly stir in the pesto.
Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.