This quirky take on green eggs and ham combines all the best elements of a delicious, nutritious breakfast.
In a mixing bowl whisk together the eggs, cream, pesto and salt.
Melt butter in a pan over medium to low heat, add the eggs to the pan, gradually bringing the outer edges to the centre until evenly cooked but still retaining some movement.
To serve, place the eggs on top of some freshly toasted sourdough and top with avocado and Huon salmon. Top with micro greens to garnish.
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