2 English muffins, halved and toasted
1/2 cup pesto sauce, heated
2 ounces freshly grated Parmesan cheese
4 large California Fresh Eggs
1 pinch garlic powder
2 ounces finely grated jack cheese
Fresh basil leaves or parsley
Servings: 2
1. Place 2 muffin halves on each serving plate. Spread each with 2 tablespoons pesto sauce. Sprinkle with Parmesan cheese.
2. Scramble eggs with garlic. Place on muffins and top with jack cheese. Garnish with fresh basil leaves or parsley.
Servings: 2
1/2 cup pesto sauce, heated
2 ounces freshly grated Parmesan cheese
4 large California Fresh Eggs
1 pinch garlic powder
2 ounces finely grated jack cheese
Fresh basil leaves or parsley
Servings: 2
1. Place 2 muffin halves on each serving plate. Spread each with 2 tablespoons pesto sauce. Sprinkle with Parmesan cheese.
2. Scramble eggs with garlic. Place on muffins and top with jack cheese. Garnish with fresh basil leaves or parsley.
Servings: 2
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