Who doesn’t love the combination of pesto and eggs? Try adding more greens to your breakfast to get your six servings of vegetables in a day! This protein and fibre packed recipe is a great breakfast or lunch idea!
Pesto and Egg Scramble
1/2 leek, sliced finely
1 courgette, sliced finely
2 Tbsp homemade basil pesto
1 Tbsp extra virgin olive oil
2 pieces of paleo toast
- Heat the olive oil in a fry pan and sauté the leeks and courgette for a few minutes. Add in the two eggs and mix to combine.
- Spread the basil pesto on the two pieces of paleo toast and top with the egg scramble mixture.
- Season with salt/ pepper and garnish with some parsley.