- ¾ cup of chopped spinach
- ¼ cup basil leaves
- 1/3 cup blanched almonds
- ½ teaspoon finely chopped garlic
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt flakes
- 100mls Melrose MCT (Melrose MCT Original, Pro Rapid or Pro Plus -- take your pick!)
- 1 tablespoon ghee or butter
- 4 free range eggs
- 1 avocado, diced
- ½ cup spinach leaves
- 1 teaspoon chilli flakes
To make the pesto, place fresh spinach and basil into a small food processor along with blanched almonds, garlic, lemon juice salt flakes and MCT oil. Blitz on high speed until a chunky paste has formed. Taste and adjust seasoning with more lemon juice or salt if needed. Set aside.
To make scrambled eggs, crack eggs into a small mixing bowl and whisk well using a fork for about a minute. Place a small non-stick frypan over low – medium heat, add ghee or butter and allow it to melt.
Add whisked eggs to pan and using a rubber spatula, scrape the bottom of the pan as eggs gently cook until eggs are fluffy and half cooked through. Add avocado, a handful of spinach leaves and chilli flakes and stir through until eggs are almost cooked through, then remove pan from heat and serve eggs immediately with a tablespoon or so of spinach pesto and a pinch of salt flakes and extra chilli flakes.
To ensure soft, fluffy eggs, not rubbery tough eggs, make sure your pan is on a low heat.
Adding ghee or butter to the eggs also helps give the scrambled eggs creaminess.
Swap up the nuts and herbs in your pesto for different flavour combinations, using ingredients like rocket, coriander, pistachio and pine nuts.