Directions:
- Place the garlic and pine nuts in a food processor and blitz until finely chopped.
- Add the basil and the parmesan and blitz again until well blended.
- Add the oil and some salt and pepper and pulse until well combined.
- Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
- With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
- Before the eggs have completely set, lightly stir in the pesto.
- Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.24 Kcal (1973 kJ) | ||
| Calories from fat | 413.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.91g | 71% | |
|---|---|---|---|
| Cholesterol | 422.58mg | 141% | |
| Sodium | 183.34mg | 8% | |
| Potassium | 199.87mg | 4% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 15.08g | 30% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.5mg | 14% | |
| Calcium | 105.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 309.57 Kcal (1296 kJ) | ||
| Calories from fat | 271.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.16g | 71% | |
|---|---|---|---|
| Cholesterol | 277.6mg | 141% | |
| Sodium | 120.44mg | 8% | |
| Potassium | 131.3mg | 4% | |
| Total Carbs | 1.56g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 9.91g | 30% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.7mg | 14% | |
| Calcium | 69.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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