Scrambled egg with wild herb pesto and tomato
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.
Ingredients
- 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!
