Baked Pesto Eggs – Baked eggs are cooked in a individual bowls with cream, milk, and yummy basil pesto to make for a unique and easy breakfast.
Today’s recipe is a great way to spice up a weekday breakfast without much hassle at all. It stems from my love of over-easy eggs and pesto. But sometimes I don’t have the energy to make eggs so cereal is the clear choice for breakfast.
But with these Baked Pesto Eggs, you simply add eggs to individual ramekins with some half and half and basil pesto and bake for 12 minutes. I can sip on my coffee while I relax on the couch as these eggs bake up just enough so they’re still a little runny.
Without further ado, here are my Baked Pesto Eggs!
How to make these eggs
Making these pesto eggs requires two steps:
- Making the pesto
- Baking the eggs
Making the pesto
Pesto is a raw herb sauce that is made with these basic ingredients:
- Fresh basil
- Parmesan cheese
- Garlic cloves
- Pine nuts
- Olive oil
Because it’s raw, there is no cooking it whatsoever. You simply blend the dry ingredients together in a food processor and then slowly drizzle olive oil into it so it forms a thick, pasty sauce. That’s all there is to it!
A great thing about pesto is that you can make a bunch at a time and refrigerate it for use through the week. I like to add it to alfredo sauce, homemade pizza, grilled cheese – you name it!
Baking the eggs
Now that you’ve got the pesto made, the rest of the steps are incredibly easy and quick.
First, add some half and half to individual ramekins. Then you crack two eggs into each ramekin, along with a little salt and pepper. Finally, the eggs are topped with a that yummy basil pesto you made and baked to perfection.
I also like to enjoy my eggs with some crusty bread or toast. What better way to soak up the runny yolk and leftover pesto?!
Tips & Tricks
- Do not make these eggs ahead of time. Once the eggs come out of the oven, they will continue to cook and the longer the eggs sit before being eaten, the less runny they will become. So it’s best to serve the eggs right out of the oven.
- If you need to save time, you can certainly purchase basil pesto instead of making it. Or you can just make the pesto ahead of time and simply add it to the eggs when it’s time for baking.
- If you are making these eggs for a crowd, you can easily double or triple the recipe. For the serving vessel, you can probably find some aluminum ramekins that you can just dispose of after use rather than purchasing many ceramic ramekins.
Baked Pesto Eggs
To make the basil pesto:
- 3/4 cup fresh basil leaves
- 3/4 cup Parmesan cheese freshly grated
- 3 tablespoons pine nuts
- 2 cloves garlic
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
To make the baked eggs:
- 6 large eggs
- 6 tablespoons half and half
- 3 tablespoons basil pesto (see recipe above)
- toasts or bread for serving
To make basil pesto:
- Toast pine nuts and garlic (still in peel) in a small saute pan over medium heat for 1 minute. Remove garlic. Continue toasting pine nuts until they get dark golden brown, about 2 more minutes. Be careful! Pine nuts toast quickly so you must watch them closely.
- Remove garlic from peel and place into food processor with basil leaves, Parmesan cheese, pine nuts, and salt and pepper to taste. Begin processing, drizzling in olive oil while it mixes. Set aside to add to eggs.
To make baked eggs:
- Preheat oven to 425 degrees. Place three individual oven-safe bowls/ramekins on a baking sheet. Grease each one with nonstick spray. Add 2 tablespoons of half and half and 2 eggs to each bowl. Top with a little salt and pepper and 1 tablespoon of basil pesto.
- Bake in preheated oven for 12 to 15 minutes or until the eggs are done but still slightly runny. Serve with toasts.