In a pan, melt the butter over medium heat. Pour in the eggs and allow to cook untouched until the first 1/4" or so of egg is set, about 2 minutes. Fold the cooked eggs over the uncooked eggs so that the uncooked egg can flow under the cooked. Season with salt and pepper. Continue cooking and folding every 30 seconds to a minute until the eggs are nearly cooked to your preferred texture.
Spoon the pesto over the eggs and fold several times until it is distributed throughout the eggs. Remove from heat.
Toast your bread, the layer on bacon, tomato (optional), and a couple spoonfuls of the scrambled eggs. Serve immediately.