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
Servings: 3 servings
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.