Instructions
- Make the Pesto: Combine all Pesto ingredients in a food processor and pulse until a coarse paste forms. Set aside.
- Toast the Sourdough Bread to your desired level of doneness.
- Whisk together the Eggs, Heavy Cream, Salt, and Pepper in a bowl.
- Cook the egg mixture in a non-stick skillet over medium heat, stirring occasionally, until set but still slightly moist.
- Spread 2 tablespoons of Sun-dried Tomato Pesto onto each slice of toast.
- Top the pesto-covered toast with the scrambled eggs.
- Garnish with Fresh Basil and serve immediately.
