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.
1
Preheat the oven to 160 degrees. Grease small baking molds with oil inside and place them on a baking sheet.
- 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.
- Chicken egg: 8 pieces
- Heavy cream 35% fat: 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.
- Pesto: 2 tablespoons
