Scrambled Eggs a la Genovese

Scrambled Eggs a la Genovese

Scrambled eggs with Genovese sauce (pesto with basil). Adding snow peas makes for a more interesting texture. Enjoy with bread or crackers as a drinking appetizer.

Ingredients: 1 serving

Pesto Genovese Recipe ID: 581801
1 teaspoon
Snow peas or zucchini slices
5 snow peas or 5 slices of zucchini
1/2 to 1 teaspoon


1. Prepare the pesto Recipe ID: 581801.
2. Wash the snow peas and pat dry. Put the teaspoon of the pesto into a heated frying pan and stir fry the snow peas.
3. Break in 1 egg, mix in the pan to cook and it's done.
4. I served it here with zucchini sautéed in oil.
5. Marinated olives with the pesto -- It goes well with wine Recipe ID: 834412.
6. Toast a la Genovese Recipe ID: 581806.

Story Behind this Recipe

I made a side dish using leftover pesto mixed with eggs to serve with olives.