Pesto Topped Soft Scrambled Eggs With Bacon

Sometimes I need a little help with my creativity in the morning while I am trying to figure out what we are going to eat, especially on the weekend. Weekends are for pancakes and french toast and breakfast sandwiches. I try not to buy a ton of bread because I would just eat it all the time, so when we have a little something leftover these Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette are really perfect. Open faced so you can think you’re missing out on half the bread you would normally be eating – go you! The soft scramble is the best part, perfectly cooked eggs, and then a good amount of bacon all topped with pesto! Super simple right? Yes. Hopefully you already have all this stuff in your house so this will be easy to whip up and give you a little weekend breakfast inspo.

Ingredients:

basil pesto

• 1 garlic clove
• 2 heaping tablespoons chopped walnuts
• 4 ounces basil leaves
• ¼ to ⅓ cup extra virgin olive oil
• 1 ½ ounces grated Parmesan
• salt and cracked black pepper to taste

eggs

• 2 tablespoons unsalted butter, softened
• 4 large eggs
• 3 tablespoons whole milk
• salt and cracked black pepper to taste

assembly

• 4 strips crispy cooked bacon
• 2 slices lightly buttered, (thick and crusty) sourdough baguette