Pesto Scrambled Eggs


Pesto Scrambled Eggs

It's delicious. Super a simple to-do recipe, and the whole family will surely love this. Now, what's not to love about this breakfast recipe? Try it!‎
‏‏‎ ‎
Keyword keto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 468kcal


  • 3 large eggs (free-range or organic)
  • 2 tbsp (30g/ 1.1oz) crème fraîche (or soured cream or creamed coconut milk)
  • 1 tbsp (15g/ 0.5oz) butter or ghee, grass-fed. (you can make your own ghee – basil or garlic infused ghee work great!)
  • 1 tbsp (15g/ 0.5oz) pesto (you can make your own green pesto or red pesto)
  • salt to taste
  • freshly ground black pepper to taste


  • Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
  • Pour the eggs into a pan, add butter or ghee and turn the heat on.
  • Keep on low heat while stirring constantly. Do not stop stirring as the eggs may get dry and lose the creamy texture. Add the pesto and mix in well.
  • Take off the heat, spoon crème fraîche in and mix well with the eggs.
  • This will help the eggs cool down and stop cooking while keeping the creamy texture.
  • Place on a serving plate and try with sliced avocado on top.


Nutrition Facts
Sugar: 1.4gFiber: 0.7g
Fat: 41.5gProtein: 20.4g
Saturated Fat: 19.5gSodium: 874mg (38% RDA)
Net carbs: 2.6gMagnesium: 26mg (6% RDA)
Total carbs 3.3gPotassium: 327mg (16% EMR)
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