Jazz up Sunday morning breakfast or brunch with this spicy take on good old-fashioned scrambled eggs.

Chili and garlic pesto is the secret ingredient for this yummy dish, created by British chef Jamie Oliver.

Spicy Scrambled Eggs

Olive oil

4 strips smoked streaky bacon

30 ml (2 tbsp) butter, plus more for toast

4 large eggs, lightly beaten

Sea salt and freshly ground black pepper

Chili and garlic pesto, to taste

2 slices rustic bread

Heat a large non-stick frying pan over high heat. Add a splash of olive oil and bacon. Fry for 5 to 10 minutes or until golden and crisp.

Meanwhile, put a small pan on low heat and slowly melt butter until frothy. Pour eggs into pan and add a pinch of salt and pepper. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to pan.

When bacon is done, transfer to a plate lined with paper towels to drain. Meanwhile, place bread in the toaster. The eggs are done when they still look silky and custard-like. Butter toast, top with eggs and serve with a dollop of chili and garlic pesto and crispy bacon on the side.

Makes 2 servings.

Source: Jamie Oliver Keep It Simple.