Looking for a little variety for breakfast? Make pesto eggs!
This recipe is an adaptation of a mint pesto egg recipe featured in Good Housekeeping Magazine this month. They have quite a collection of delightful egg recipes in there. This one looked especially good but I am not a “mint person.” So, I used classic pesto instead and does it taste delicious.
As someone who loves “quick ‘n easy,” I purchased a dab of prepared pesto at my grocery store for .45 cents, instead of making it. Only .45 cents? I didn’t need much! The store has a luscious Mediterranean olive bar with a variety of selections including PESTO! If you prefer making your own, or don’t have a source nearby to get it, here is a recipe: Classic Pesto Recipe
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So, here is how to make Pesto Eggs, the easy way:
Pesto Eggs Recipe
Ingredients
1 tsp. Classic Pesto
1 T. Heavy Cream
1 Large Egg
Directions
Preheat oven to 425°
Grease the interior of a 1/2 cup sized Ramekin (I used butter)
Pour in 1 T. heavy cream
Add 1 large egg
Dollop 1 tsp. pesto on top
Place Ramekin on baking sheet
Bake at 425° for 12-16 minutes till white is set and yellow is still runny.
Serves 1
Double, triple or whatever for more servings. Just line up the Ramekins on the baking sheet and bake together.
This recipe is extremely low-carb and works well with any number of low-carb diets including as an S meal for THM (Trim Healthy Mama)
Enjoy!
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