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
1 tsp. Classic Pesto
1 T. Heavy Cream
1 Large Egg
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.
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)
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