2 Servings 3 min Cook
3 Extra large Egg
1 Dash Salt
1 Dash Pepper
1 Tbsp Butter
1/4 Tbsp Basil Pesto
2 Tbsp Sour Cream
Melt the butter in a skillet over medium heat.
Crack the eggs directly into the pan, then scramble them slowly - combining the yolks and whites slowly so there is still some variation between the two.
A heat resistant silicone spatula works best.
About one minute into the cooking, add the pesto to the pan and continue to scramble the eggs, working the pesto in gently.
Once the eggs are no longer runny, they are done.
Serve with extra pesto.
