Name: Pesto Scramble
Prep time: 4 min
Cook time: 6 min
Ingredients: 4 large eggs; 4 tablespoons reduced fat cream; 1 cup flat leaf parsley; 1 tablespoon avocado; 1/2 fresh red chilli; A squeeze of fresh lemon juice; 10 walnuts, optional; Pepper to taste; Olive oil spray

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Lightly whisk the eggs, cream and a pinch of pepper together until all the ingredients are just combined and the mixture is consistent
Meanwhile, blend the parsley, avocado, chilli, lemon juice and walnuts until a chunky paste is created
Heat a small non-stick frying pan over a high heat, spray with oil
Pour in the egg mixture, letting it settle without stirring for 20 seconds
Stir with a wooden spoon, lifting and folding the eggs from the bottom of the pan. Leave the mixture to sit for another 10 seconds before folding again
Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds as the residual heat from the pan will finish the cooking
Give a final stir and serve the velvety scramble without delay, topping with the parsley pesto

Tips & Hints:

Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds

Lightly whisk the eggs, cream and a pinch of pepper together until all the ingredients are just combined and the mixture is consistent
Meanwhile, blend the parsley, avocado, chilli, lemon juice and walnuts until a chunky paste is created
Heat a small non-stick frying pan over a high heat, spray with oil
Pour in the egg mixture, letting it settle without stirring for 20 seconds
Stir with a wooden spoon, lifting and folding the eggs from the bottom of the pan. Leave the mixture to sit for another 10 seconds before folding again
Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds as the residual heat from the pan will finish the cooking
Give a final stir and serve the velvety scramble without delay, topping with the parsley pesto

Tips & Hints:

Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds

Lightly whisk the eggs, cream and a pinch of pepper together until all the ingredients are just combined and the mixture is consistent
Meanwhile, blend the parsley, avocado, chilli, lemon juice and walnuts until a chunky paste is created
Heat a small non-stick frying pan over a high heat, spray with oil
Pour in the egg mixture, letting it settle without stirring for 20 seconds
Stir with a wooden spoon, lifting and folding the eggs from the bottom of the pan. Leave the mixture to sit for another 10 seconds before folding again
Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds as the residual heat from the pan will finish the cooking
Give a final stir and serve the velvety scramble without delay, topping with the parsley pesto