|30 g||Fresh Parmesan cheese|
|30 g||Pine nuts|
For basil, whisk eggs, grated fresh Parmesan cheese, milk and eggs. Cut basil into strips and mix in. Roast pine nuts in a pan and add. Drain butter in the pan at medium temperature. Stir in eggs. Allow to set over a mild heat. Stir the basil, which has already set, into the middle of the pan and add the eggs in large pieces. If the basil eggs are still slightly creamy, remove them from the pan, otherwise the basil eggs will be too dry.