Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette
User Reviews
5
-
Servings
2
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Calories
975 kcal
-
Course
Breakfast
Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette
Description
The dish begins by making a basil walnut pesto with garlic, walnuts, fresh basil, grated Parmesan, and olive oil, lightly seasoned with salt and pepper. Separately, eggs are whisked with milk and cooked gently in butter over low heat until creamy curds form. Meanwhile, sourdough baguette slices are buttered and toasted, and bacon is cooked until crisp.
To assemble, the toasted baguette slices are topped with crispy bacon, then the soft scrambled eggs, and finished with dollops of fresh pesto. The pesto adds a fresh, nutty, and slightly garlicky layer that contrasts with the richness of eggs and bacon. The bread provides a crisp base to soak up egg moisture without becoming soggy.
The note suggests blanching basil briefly before making pesto to preserve a bright green color, which enhances appearance without altering flavor significantly.
Ingredients
basil pesto
- 1 garlic clove
- 2 heaping tablespoons walnuts chopped
- 4 ounces basil leaves
- ¼ to ⅓ cup extra virgin olive oil
- 1 ½ ounces Parmesan Cheese grated
- salt cracked, to taste
- black pepper cracked, to taste
eggs
- 2 tablespoons butter unsalted, softened
- 4 large egg
- 3 tablespoons milk whole
- salt cracked, to taste
- black pepper cracked, to taste
assembly
- 4 trips Bacon crispy, cooked
- 2 lices sourdough baguette lightly buttered, thick and crusty
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.
- Once butter has melted crack eggs and cream into a mixing bowl and whisk together until light and fluffy.
- Reduce heat to medium-low and pour egg mixture into skillet. Using a wooden spoon stir eggs in a circular motion until they begin to break up and small curds form. Continue to stir until the eggs begin to set, but are still creamy, about 3 to 5 minutes. Remove from heat.
- Place buttered and toasted baguette slices onto a plate and top each with crispy bacon. Divide eggs from the skillet onto the bacon topped toast. Lightly season with salt and cracked black pepper and drizzle with prepared pesto. Serve immediately.
Notes
- Lightly blanch basil leaves before making pesto to maintain a bright green color in the finished sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 975 kcal
% Daily Value*
| Calories | 975kcal | 49% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 84g | 129% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 502mg | 167% |
| Sodium | 988mg | 41% |
| Potassium | 502mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4173IU | 83% |
| Vitamin C | 11mg | 12% |
| Calcium | 450mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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