This delightful lunch option is as delicious as it is healthy.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 5 minutes
    • Italian
    • Vegetarian

    Pesto Scrambled Egg with Avocado & Spinach

    Recipe Information

    Ingredients
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    2 Village Bakery Bagels

    4 Large Eggs

    1 tsp Specially Selected Pesto

    25g Greenvale Salted Butter, plus some extra for spreading

    20ml Single Cream

    24g Fresh Spinach Leaves

    1 ripe Avocado

    Freshly squeezed Lemon Juice

    Salt and Black Pepper

    Method

    Cut the avocado in half, lengthways, remove the stone and scoop out the flesh in one piece with a dessertspoon.

    Slice thickly and squeeze over lemon juice to prevent it from discolouring.

    In a bowl add the eggs, cream and the pesto, season with some salt and black pepper and whisk.

    Melt the butter in a small saucepan then add the egg mixture and cook on a gentle heat, gently stirring until set, but still soft.

    Cut the bagels in half, toast and lightly butter them.

    Place spinach leaves on top of the four sides, then avocado and finally, top with the scrambled egg mixture.

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