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

  1. Preheat your oven to 350˚F.
  2.  Put the walnuts, garlic, olive oil, and sea salt in a food processor. Process until smooth.
  3. Add the basil and lemon juice to the walnut mixture and process again until smooth.
  4. Grease your baking ramekins with coconut oil or ghee. Crack one egg into each ramekin.
  5. 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.
  6. 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.
  7. 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.