Spirulina Pesto Scrambled Eggs with Chia

A nutrient dense and protein packed breakfast to fuel your day, these scrambled eggs are loaded with the goodness of chia and coconut oil.



  • 1 bunch basil leaves, washed
  • 1-2 garlic cloves, crushed
  • ½ cup fresh parmesan cheese, finely grated
  • 100g cashew nuts
  • 1 lemon, juiced
  • 1 tsp lemon zest
  • 2 tsp Bioglan Spirulina Powder
  • Pinch of salt, to taste
  • ¼ cup extra virgin olive oil


Step 1.
To make the pesto, blend all ingredients in a food processor until smooth, set aside.

Step 2.
In a small bowl, whisk together eggs, 1-2 tablespoons of pesto and chia seeds. You can store any extra pesto in a jar in the fridge or freezer.

Step 3.
Heat coconut oil in a pan on medium heat. Add egg mixture and gently scramble.

Step 4.
Serve scrambled eggs with an extra drizzle of pesto and a sprinkle of chia seeds, on your favourite bread, toasted.

Serves 2

Recipe by Zoe Bingley-Pullin