Pesto Eggs & Toast
Makes 1 Serving
Macros: 294 cal, fat 15g, carbs 19g, Fibre 3g, Protein 19g
1/2 tsp Extra Virgin Olive Oil
2 Eggs (whisked)
1 tsp Pesto
1 slice Whole Grain Bread (toasted)
Sea Salt & Black Pepper (to taste)
Heat the oil in a non-stick skillet over medium-low heat. Add the eggs and move them around with a spatula continuously until fluffy and barely set, about two minutes. Gently fold in the pesto.
Transfer the eggs onto the toast, and season with salt and pepper. Enjoy!
Leftovers: For best results, enjoy freshly made.
Gluten Free: Use gluten-free bread instead.
Additional Toppings: Chili flakes and/or fresh herbs like parsley and dill.