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Scrambled Eggs, Avocado and Basil Pesto on Toast

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 minutes
Serves 1

4 eggs

2 tablespoons milk

75g baby spinach leaves

1 tbsp Mr Hugh’s Lemon Infused Oil

Mr Hugh’s Extra Virgin Oil

1/2 large firm ripe avocado, stone removed, chopped

2 slices whole grain toast, to serve

Basil Pesto:

4 tbsp Mr.Hugh's Basil Infused Rapeseed Oil 

1/3 freshly squeezed lemon juice

50g whole pine nuts

Pinch of salt and black pepper

1 garlic clove crushed

50g parmesan cheese grated

40g fresh parsley chopped


First of all, it is time to make your Basil Pesto. Toast the pine nuts until golden, shaking occasionally. Blend the remaining ingredients into a smooth but grainy paste.

Now your pesto is ready for serving, whisk the eggs, Mr Hugh’s Lemon Oil and milk together in a medium size bowl, season with salt and pepper. Leave these ready to cook later.

Heat a frying pan on the stove with 1 tbsp of Mr Hugh’s Extra Virgin Oil and add your spinach leaves in, stirring them until they have wilted. Once they have wilted sufficiently to your preference, add in your 4 whisked eggs and continuously stir and turn with a spatula. This will scramble your eggs and mix the wilted spinach into it. Your eggs may turn slightly green due to the Spinach.

Once your scrambled eggs are cooked to your preference, pop your two slices of whole meal toast into the toaster. Whilst these are toasting, thinly slice your avocado up ready to serve. Once the toast is done, place your avocado onto your toast, followed by your scrambled egg and then apply your Basil pesto on the top and enjoy.

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