Baked Eggs with Pesto

4 servings

30 minutes

Baked eggs with pesto is a refined version of a traditional breakfast from Italian cuisine, where the love for natural and simple ingredients is elevated to a cult. The delicate baked eggs acquire a velvety texture thanks to cream, while a light touch of pesto adds a fresh basil aroma and rich parmesan flavor. The combination of soft yolk and herb sauce makes the dish a delightful gastronomic experience. It is best served with crispy baguette that perfectly absorbs the creamy base. This dish is a true embodiment of morning elegance; it is both hearty and light, capable of energizing and creating an atmosphere of cozy Italian breakfast. It is perfect not only for morning meals but also for leisurely brunch on weekends.

Energy value per serving

• Calories: 387
• Proteins: 16.3g
• Fats: 34g
• Carbohydrates: 2.1g

Ingredients

• Chicken egg: 8 pc
• Cream 35%: 0.3 glass
• Pesto: 2 tbsp
• Butter: 50 g
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Preheat the oven to 160 degrees. Grease small baking molds with oil inside and place them on a baking sheet.

   Required ingredients:

   • Butter: 50 g

2. Break 2 eggs into each pot, trying not to damage the yolk's shell. Add a little cream, salt, and black pepper.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Cream 35%: 0.3 glass
   • Salt:  pinch
   • Ground black pepper:  pinch

3. Bake the eggs in the oven on the middle rack for about 16-20 minutes. Wait until the cream thickens and the whites become opaque, then remove from the oven immediately. (Do not cook the yolks completely.)

4. Serve the scrambled eggs hot with a baguette, adding a little pesto (1/2 tablespoon) to each pot.

   Required ingredients:

   • Pesto: 2 tablespoons