Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Pesto Rippled Scrambled Eggs Recipe
    Lost? Site Map

    Pesto Rippled Scrambled Eggs

    Pesto Rippled Scrambled Eggs. Photo by Bergy

    1/2 Photos of Pesto Rippled Scrambled Eggs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Lene's Note:

    This is delicious, and the rippled effect not only comes from the pesto, but also ffrom the egg yolks and whites being mixed together.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place the garlic and pine nuts in a food processor and blitz until finely chopped.
    2. 2
      Add the basil and the parmesan and blitz again until well blended.
    3. 3
      Add the oil and some salt and pepper and pulse until well combined.
    4. 4
      Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
    5. 5
      With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
    6. 6
      Before the eggs have completely set, lightly stir in the pesto.
    7. 7
      Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.

    Ratings & Reviews:

    • on February 12, 2006


      Great wake up flavor for a Sunday Brunch. Excellent pesto. I only made 2 eggs but made the full pesto (I'll use the leftover in another dish). I didn't scramble the eggs too much just enough to streak. Served on a whole wheat toasted bagel Thanks Lene for another recipe to save

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2005


      Yummy! I used cooking spray instead of oil and smart balance spread instead of butter. I also cheated and used prepared pesto in a jar. I added some chopped sundried tomatoes and topped with freshly grated parmesan. What a treat! Thanks for a delicious and different breakfast idea.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pesto Rippled Scrambled Eggs

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.1
    Calories from Fat 407
    Total Fat 45.2 g
    Saturated Fat 17.1 g
    Cholesterol 473.2 mg
    Sodium 307.9 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 14.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes