Pesto Baked Eggs

We found these darling little oven-proof dishes at a local shopping centre. They’re the perfect size for one serve and I couldn’t wait to bake some eggs in them for breakfast!

You’ll need (per serve):

  • 2 eggs
  • 1 tablespoon store bought pesto mix well with 1 tablespoon heavy cream
  • 1/4 cup sliced mushrooms
  • 3 asparagus spears (sliced thinly)
  • 1 clove garlic (sliced thinly)
  • butter

Topping:

  • cheese of your choice (I used pieces of brie and grated cheddar)
  • 1 teaspoon pesto
  • garlic powder
  • paprika

Method:

Pre-heat oven to 220 degrees with the rack in the middle of the oven.

In a pan, heat butter and fry garlic until golden and crisp. Add asparagus and fry in butter until they start to colour. Add mushrooms and cook through. In a small oven-proof dish, spread the asparagus and mushrooms on the bottom. Spread cream and pesto mix on top. Break the eggs over the cream mixture.

Place dishes in the oven and bake for about 3 minutes. You want the whites of the eggs to just set. Remove the dishes. Turn the grill on in your oven and place the rack as close to the heat source as possible.

Spread cheese evenly on top and sprinkle garlic powder over cheese. Place teaspoon of pesto in the middle. Place under grill until the cheese is melted and golden. Remove from grill, sprinkle paprika on top. Serve hot. Enjoy!

Click here for printable version.

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