Pesto Scrambled Eggs on Gluten Free Toast
By Amy Crawford
It has taken chronic illness to force me to listen to my body and feed it what it truly needs each day. I have always simply fed it what I believed it needed. Fruit salad and low fat yoghurt for breakfast, raw salad with a can of tuna for lunch, skinless chicken and steamed veg for dinner, fruit for snacks. Little did I know that what I was non-intuitively feeding myself was slowly but surely impacting on my health - and no wonder because I didn't ever slow down enough to listen to it! I'm still very consciously asking it what it needs each day (unless I have left overs that simply have to be eaten - waste not want not!).
It's unusual for me to feel like savoury breakfasts these days - I eat a lot of smoothies (too thick to 'drink'), sweet (sugar free) egg dishes, homemade granola etc all of which lean to the sweet camp. It is actually very rare for me to drink green juice first thing in the morning too - my tummy simply doesn't like the idea. So it came as a bit of a surprise to me this morning when my body told me it wanted eggs (and something green) for breakfast - I was like "seriously? Ok then, let's do it!"
To be honest I am not suprised. 3 days ago my body told me in no uncertain terms that I was getting too busy (like 8 straight hours in the kitchen each day too busy - way too much for a recovering CFS'er!) and the lymph glands in my neck where sore (always the first sign I am looking for trouble). Clearly my body was craving green nutrients and good quality protein to help me recover. How smart are our bodies?! Anyway, this scrumptious scrambled egg recipe took about 5 mins - perfect (it helped that I had leftover pesto in the fridge).
1 dessertspoon basil pesto (be liberal, add more if you love it and do try and make your own, it's SO much better than store bought stuff!)
1 slice gluten free bread, toasted
A few cherry tomatoes
1 teaspoon coconut oil
1 pinch salt
Heat up a small pan on the stove on medium heat. Whisk your eggs with a whisk or fork. Add a pinch of salt. Pop your toast in the toaster. Pour into the warm pan and let it run to the edges. With your spatula start pushing the edges into the centre, as the edges firm up. The cooking process will only take about 2 minutes. Once the egg is nearly cooked dollop in your pesto and push the eggy pesto mixture around gently to heat the pesto and spread it through the egg a little. Turn your scramble out onto your cooked toast and top with a few fresh cherry tomatoes and cracked pepper. Enjoy!
If you're after some more eggy recipes, you'll find a stack in our latest eBook, A Nourishing Morning. How we love our eggs!