Pesto Baked Eggs
- Prep: 40 minutes
- Cook: 20-25 minutes
Perfect topped with diced ham, spinach, sun dried tomatoes, or other topping of your choice!
Ingredients
- baking ramekins-- one for each egg
- eggs-- as many as you need to feed your family
- coconut oil or ghee
- Pesto
- 1cup walnut halves and pieces (soaked overnight in water)
- 6 garlic cloves
- 1cup extra virgin olive oil
- 1teaspoon sea salt
- 3 1/2cups fresh basil
- juice from 1/2 a lemon
Instructions
- Preheat your oven to 350˚F.
- Put the walnuts, garlic, olive oil, and sea salt in a food processor. Process until smooth.
- Add the basil and lemon juice to the walnut mixture and process again until smooth.
- Grease your baking ramekins with coconut oil or ghee. Crack one egg into each ramekin.
- Using a spoon or, if you want to get fancy, a squirt bottle, drizzle on top of each raw egg at least 1 tablespoon of the pesto.
- Place the ramekins on a baking sheet and bake for 20–25 minutes or until the eggs are set and the whites do not jiggle when you shake the ramekins.
- With a butter knife, gently loosen the eggs from the sides of the ramekins and quickly flip over onto a plate to remove. Top with more pesto if desired and enjoy!
Reprinted with permission from Everyday Paleo Family Cookbook: Real Food for Real Life by Sarah Fragoso. Victory Belt Publishing, 2012.