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
To make the pesto, blend all ingredients in a food processor until smooth, set aside.
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.
Heat coconut oil in a pan on medium heat. Add egg mixture and gently scramble.
Serve scrambled eggs with an extra drizzle of pesto and a sprinkle of chia seeds, on your favourite bread, toasted.
Recipe by Zoe Bingley-Pullin