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Scrambled egg with wild herb pesto and tomato

preparation: 20 Minutes

Fresh herbs from the garden, balcony or supermarket can provide relief from a wide range of ailments. Sage stops excess perspiration, basil soothes the stomach, and chives have antibacterial properties. Combine these herbs with oil, garlic and pine nuts for a refreshing pesto.


  • 3-4 handfuls of herbs (sage, oregano, marjoram, thyme, chives, basil)
  • 150 g lump of Parmesan cheese
  • 2 tsp flour
  • 150 g pine nuts
  • 4 garlic cloves
  • 1 cup cherry tomatoes
  • 3-4 eggs
  • 100 ml milk
  • ca 10 tbsp olive oil
  • Basil
  • Chilli
  • Lemon juice
  • Salt

Pesto preparation:

Step 1: Roast the pine nuts light brown in a pan without oil.

Step 2: Wash the herbs and remove any stalks. Place the herbs in a deep bowl. Peel the garlic cloves and add to the herbs. Break the Parmesan into 3-4 pieces and add to the remaining ingredients, together with the pine nuts.

Step 3: Add the oil and lemon juice.

Step 4: Set your stickblender to ’5’ and a time of 30 seconds. Switch it on and blend all ingredients vigorously. Season the pesto with salt and set it aside for serving.

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!

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