Eggs are an amazing Slimming World staple for many of our members. They’re quick and easy to cook, they’re versatile and they’re free on the Food Optimising plan (so you can tuck in whenever you like, with no need to worry about weighing, measuring or counting).
Adding pesto is a great way to jazz up your eggs – no, we’re not yolking! With our simple recipe, you can keep portions of pesto in your freezer, ready to use when you want an extra pop of flavour.
Here’s how to make your pesto cubes, with three tasty brunch ideas that put them to brilliant use.
MORE ON THE BLOG: Tortilla-style wrap – 3 ways
Pesto eggs – video
How to make your pesto cubes
makes 12 cubes
1½ Syns per cube
ready in 5 mins (plus freezing time)
suitable for freezing
What you need:
80g fresh basil leaves
25g pine nuts
2 garlic cloves, crushed
zest and juice from 1 small unwaxed lemon
50g grated fresh Parmesan
What you do:
1. Put the basil, pine nuts, garlic, lemon zest and juice into a food processor with 8 tbsp water and blend to a paste.
2. Stir in the Parmesan (or vegetarian alternative) and a little salt to taste.
3. Drop a level tbsp of the mixture into 12 compartments of a large ice cube tray. Seal in a food bag or wrap in cling film and freeze until needed.
MORE ON THE BLOG: A taste of Slimming World food
Pesto eggs breakfast bake
serves 4
11/2 syns per serving
ready in 10 minutes
What you need:
4 large tomatoes, halved
8 large mushrooms
4 eggs
4 frozen pesto cubes, halved
low-calorie cooking spray
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 5. Arrange the tomatoes and mushrooms in a baking dish, crack in the eggs and pop the pesto cubes into any gaps. Lightly spritz with low-calorie cooking spray.
2. Bake for 5-8 minutes, or until the mushrooms and eggs are cooked to your liking. Divide everything between 4 plates and serve straight away.
Pesto fried eggs
serves 2
11/2 Syns per serving
ready in 10 minutes
What you need:
2 frozen pesto cubes
low-calorie cooking spray
4 eggs
What you do:
1. Add the pesto cubes to a non-stick frying pan with a spritz of low-calorie cooking spray and heat until melted. Crack in the eggs and fry until they’re cooked to your liking. Serve 2 eggs per person with your favourite Speed veg (we love them with asparagus).
Pesto scrambled eggs
serves 2
11/2 syns per serving
ready in 10 minutes
What you need:
2 frozen pesto cubes
4 eggs
What you do:
1. Add the pesto cubes to a non-stick frying pan and heat until melted.
2. Meanwhile, whisk the eggs, then add to the pan and stir to combine. Cook, stirring, until the eggs are done to your liking. Divide between 2 plates to serve.
MORE FOR MEMBERS: Slimming World members have access to over 1,500 recipes on the exclusive members’ website, including lots of ideas for a tasty weekend brunch. If you’re in the mood for a pancake stack, eggs Benny or maybe a full Mexican, we’ve got a slimming-friendly recipe for you to try.
Find out more about joining Slimming World here.
MORE ON THE BLOG:
Baked feta pasta
Slimming World school cake
Pizza omelette
Slimming World fakeaways
Slimming World summer treats