Scrambled egg preparation:
Step 1: Crack the eggs into a bowl. Add salt, pepper and basil. Set your stickblender to ’3’ and blend for 30 seconds. Sieve the flour into the mixture and fold it in.
Step 2: Halve the tomatoes and fry them gently in a pan with a little oil.
Step 3: Add the egg mixture to the tomatoes and cook, stirring all the time.
Step 4: Put the scrambled eggs on a plate. Spread the pesto over the top. Garnish with fresh tomatoes ... and enjoy!