Ready to elevate your breakfast game with minimal effort? Say goodbye to boring fried eggs and hello to these incredibly flavorful Pesto Baked Eggs! Imagine perfectly set whites, luscious runny yolks, and a vibrant swirl of savory pesto, all baked to perfection in a single dish. It’s a ridiculously simple, hands-off recipe that delivers a restaurant-worthy breakfast right in your own kitchen. Whether you’re meal-prepping for the week or treating yourself to a slow weekend morning, this dish is your new go-to.
Ingredients
• 4 tablespoons / 60 ml unsweetened almond or coconut milk
• 4 large eggs
• 4 tablespoons / 60 g dairy-free pesto
• ½ teaspoon / 1 g dried minced onion
• ¼ teaspoon / 0.5 g red pepper flakes
• Fresh basil, for garnish
Instructions
1. Directions
2. Preheat your oven to 425°F / 220°C. Lightly grease two 8-ounce ramekins or small baking dishes and place them on a rimmed baking sheet for easy handling.
3. Divide the almond milk between the two dishes, pouring 2 tablespoons into each. Carefully crack 2 eggs into each dish, trying not to break the yolks.
4. Spoon 2 tablespoons of pesto into each ramekin. Evenly sprinkle the dried minced onion and red pepper flakes over the eggs.
5. Bake for 12-15 minutes, or until the egg whites are completely set but the yolks are still runny to your liking.
6. Carefully remove from the oven and garnish with fresh basil leaves before serving hot.
Nutritional Information
• Nutrition
• Calories: 181
• Fat: 13.1g
• Protein: 13.1g
• Total Carbs: 1.7g
• Fiber: 0.3g
• Net Carbs: 1.5g
Pro Tips
• For an extra rich and creamy texture, substitute the almond milk with an equal amount of heavy cream or half-and-half.
• Customize your bake by adding other to the bottom of the ramekin before the milk and eggs. Try sautéed spinach, chopped sun-dried tomatoes, or crumbled cooked sausage.
• For firmer yolks, bake for an additional 2-3 minutes. For very runny yolks, start checking at the 10-12 minute mark.
• Serve with a slice of crusty toast or gluten-free bread for dipping into the delicious, runny yolk and pesto.
FAQ
Q: How can I make these pesto baked eggs creamier
A: For an extra rich and creamy texture, you can substitute the almond milk with an equal amount of heavy cream or half-and-half as suggested in the pro tips.
Q: What can I add to this baked eggs recipe
A: Feel free to customize this dish by adding ingredients like sautéed spinach, chopped sun-dried tomatoes, or crumbled cooked sausage to the bottom of the ramekins before adding the other ingredients.
Q: How do I get the yolk consistency I want
A: Bake for 12-15 minutes for set whites and runny yolks. For firmer yolks, add 2-3 minutes to the baking time. For extra runny yolks, start checking for doneness at the 10-12 minute mark.
Q: What should I serve with pesto baked eggs
A: This dish pairs perfectly with a slice of crusty toast or gluten-free bread, which is ideal for dipping into the runny yolk and savory pesto.
