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baked pesto eggs

baked pesto eggs
[category] Breakfast
[published] June 30, 2021
[PREP] 5 minutes
[COOK] 20 minutes
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Ingredients

  • 1 tbsp olive oil
  • 1/4 cup pesto
  • 1/2 cup milk
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup roasted red peppers
  • 1/4 cup feta cheese
  • 4 eggs
  • salt and pepper
  • arugula optional

Instructions

  1. Preheat oven to 400. Divide the olive oil between two ramekins. Rub the olive oil throughout the ramekin. Add 1 tbsp of pesto into the base of each ramekin.
  2. In a separate bowl, mix milk, sun-dried tomatoes, roasted red peppers, and feta cheese. Divide the mixture between the two ramekins.
  3. Crack two eggs into each ramekin. Top with remaining pesto and a little extra feta cheese. Add salt and pepper, but be careful with the salt, depending on how salty your pesto is!
  4. Bake for 15-20 minutes, until the eggs are as cooked as you liked! Let cool for a few minutes, top with arugula, and dive in!