Flavorful Pesto Baked Eggs crack four eggs into ramekins with almond milk, dairy-free pesto, dried minced onion, and red pepper flakes, then bake until the whites set and the yolks stay luscious. Two dishes, 20 minutes, restaurant-worthy results. Fresh basil on top and breakfast is served.
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 (2 fl oz) unsweetened almond or coconut milk
• 4 large eggs
• 4 tablespoons / 60 g (2.12 oz) dairy-free pesto
• ½ teaspoon / 1 g (0.04 oz) dried minced onion
• ¼ teaspoon / 0.5 g (0.02 oz) 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 (30 ml / 1 fl oz) into each. Carefully crack 2 eggs into each dish, trying not to break the yolks.
4. Spoon 2 tablespoons (30 ml / 1 fl oz) 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 (0.06 oz)
• Fiber: 0.3g
• Net Carbs: 1.5g (0.05 oz)
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.
Pro Tips
- For an extra rich and creamy texture, substitute the almond milk with an equal amount of heavy cream or half-and-half.
- Bake at 425°F / 220°C for 12-15 minutes; start checking at 10-12 minutes for very runny yolks, or add 2-3 minutes for firmer ones.
- Layer sautéed spinach, chopped sun-dried tomatoes, or crumbled cooked sausage in the bottom of the ramekins before the milk and eggs to customize the bake.
- Place the ramekins on a rimmed baking sheet for safe, easy handling in and out of the oven.
- Crack the eggs carefully so the yolks stay intact — they bake into a much prettier dish.
Frequently Asked Questions
How do I know when the pesto baked eggs are done?
Bake 12-15 minutes until the egg whites are completely set; check at 10-12 minutes for very runny yolks or add 2-3 minutes for firmer yolks.
Are pesto baked eggs keto-friendly?
Each serving has 1.5 g net carbs (1.7 g total carbs with 0.3 g fiber) with 13.1 g protein and 13.1 g fat.
Can I use cream instead of almond milk?
Yes — an equal amount of heavy cream or half-and-half makes the bake extra rich and creamy.
What can I add to the ramekins?
Sautéed spinach, chopped sun-dried tomatoes, or crumbled cooked sausage can go into the bottom of the ramekins before the milk and eggs.
Recipe card below.
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Flavorful Pesto Baked Eggs
Ingredients
Method
- Directions
- 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.
- Divide the almond milk between the two dishes, pouring 2 tablespoons (30 ml / 1 fl oz) into each. Carefully crack 2 eggs into each dish, trying not to break the yolks.
- Spoon 2 tablespoons (30 ml / 1 fl oz) of pesto into each ramekin. Evenly sprinkle the dried minced onion and red pepper flakes over the eggs.
- Bake for 12-15 minutes, or until the egg whites are completely set but the yolks are still runny to your liking.
- Carefully remove from the oven and garnish with fresh basil leaves before serving hot.
