Pesto Topped Soft Scrambled Eggs with Bacon

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

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

1. Basil-pesto: Place garlic and walnuts into the well of a food processor and pulse until chopped into small pieces. Add basil leaves and 2 tablespoons oil and pule until roughly chopped. With motor running, slowly drizzle remaining oil into the food processor. Lightly season with salt and pepper and fold in grated Parmesan. Set aside until ready to use.
2. Place a nonstick skillet over medium heat and melt butter.
3. Once butter has melted crack eggs and cream into a mixing bowl and whisk together until light and fluffy.
4. Reduce heat to medium-low and pour egg mixture into skillet. Using a wooden spoon stir eggs in a circular motion until they begin to break up and small curds form. Continue to stir until the eggs begin to set, but are still creamy, about 3 to 5 minutes. Remove from heat.
5. Place buttered and toasted baguette slices onto a plate and top each with crispy bacon. Divide eggs from the skillet onto the bacon topped toast. Lightly season with salt and cracked black pepper and drizzle with prepared pesto. Serve immediately.

*Tip: For a lasting, bright green pesto, lightly blanch your basil leaves before adding them to the food processor and pureeing them with the remaining ingredients.