Since I’ve been bombarding you with pesto, I figured you might need some good ideas for how to use it. Of course, there’s always the traditional uses. Pasta, pizza, bruschetta and the like, but, it seems to be a sauce somewhat neglected in the breakfast department, and we can remedy that with Pesto Baked Eggs!
When Taylor and I were first married, I was seeing baked eggs all over the blogosphere, and I had to try them out on my new guinea pig…errrrr…I mean husband. I made them in a muffin pan, the ingredients were nestled in a ring of bacon, and the consistency was perfect, with cooked whites and runny yokes. Some breakfast dreams came true.
The next time, I used Le Crueset cocottes, which are little stoneware pots small enough for individual servings. I thought it would be adorable to bake eggs in them. The problem was, I only cooked them the same amount of time that I cooked the first batch, which was in an aluminum muffin pan. When the timer went off, I just yanked them out of the oven and assumed they were good to go! When we sat down to eat, I put Taylor’s dish in front of him and realized that the eggs were raw and the bacon was squishy and pale. They had to go back in the oven.
Oh the horror of nearly giving raw bacon to your new spouse…
He was very gracious about it though.
Of course, after that day, I vowed to never screw up baked eggs again, and so far (3 years later), I’ve been successful.
I love this type of dish because it feels so fancy to eat your own personalized breakfast out of a ramekin, but it is, in fact, SO easy to throw together. Sometimes it’s just leftover veggies from dinner and an egg or two cracked over it.
Can we just add parmesan to everything? I mean, would that really be a bad idea? I love that so little of it gives you so much cheese-y flavor! Although, if we’re being honest, I’d have to tell you that I don’t always economize my cheese well, often adding more than is necessary.
You can put these baked eggs together ahead of time and refrigerate them before baking, if you want to get breakfast ready the night before!
The recipe for Swiss Chard Pesto in the baked eggs is included in this post, but if you just want the pesto recipe, you can click HERE
Thanks for reading!
Have you ever fed (or almost fed) your significant other something weird, or undercooked? What happened? Tell me in the comments!
- FOR THE PESTO:
- 3 cups swiss chard leaves, stems removed, and torn into small pieces
- 1 cup pine nuts
- 3 cloves of garlic, peeled
- ½ cup + 2 tbl olive oil
- ¼ tsp salt
- ¼ tsp pepper
- FOR THE BAKED EGGS:
- ¼-1/2 cup Swiss Chard Pesto
- ½ cup shredded parmesan cheese
- 4 eggs
- 1 cup canned white beans (about ¾ can)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- FOR THE PESTO:
- Add all ingredients, except olive oil, to a high powered blender or food processor.
- Process on low speed first and then slowly increase speed until the largest pieces are about the size of peas.
- Remove the plastic stopper from the top of lid and mix on lowest setting, slowly drizzling olive oil until it is all combined. Taste for texture salt and pepper. Adjust spices to your taste, and continue to mix if it's too chunky for you.
- Pesto will keep in an airtight container in the fridge for up to 1 week.
- FOR THE BAKED EGGS:
- Pre-heat oven to 375 degrees.
- Set 4 6 oz ramekins on a rimmed baking sheet.
- Add about ¼ cup white beans to ramekins
- Spoon a heaping tbl pesto on top.
- Add parmesan cheese
- Add eggs.
- Sprinkle with salt and pepper.
- Bake for 15-20 minutes, or until cheese is melted, eggs white are cooked and yolks are still soft.
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Oh this looks like a really delicious breakfast or great addition to a brunch menu!
Thank you, Reesa!
These look beautiful! Baking eggs like this is my favorite way to serve guests for breakfast since I can put them in the oven all at once. Give me a loaf of crusty bread to scoop up that gloriously runny yolk and I’m a happy girl!
Oh the crusty bread is SO definitely the right call! I should have gone there, but I didn’t. Next time!
I love the idea of swiss card pesto with baked eggs! What a lovely combination of flavors.
That would be *chard #autocorrect fail 😉
Thanks, Amanda! The flavors really do go well together.
Wow, loving all the colors in it.. The vibrant eggs are like bringing a sunshine to the heart
Thanks so much, Fareeha! What a sweet comment
These look so cute, fancy n delicious. I can have these for breakfast everyday as all the ingredients are my fav. I can so imagine serving something not cooked the way it should be….I had similar experience when I made ‘Minestrone Soup’ for the first time n it actually turned into a pilaf 😉 Till date, we joke about the soup to pilaf story.
Thanks so much! That sounds like something I would do. It’s great when you can look back and laugh about the mistakes though!
I’m loving these Lindsey! And the chard pesto is a brilliant match
Love breakfast type meals anytime of the day!
Thanks, Mahy! Yes, I can go for breakfast anytime!
These sound perfect for my type of breakfast. Love the healthy ingredients and simplicity. Thanks for sharing.
Thank you for your sweet comment!
I love love your version of egg en concotte, and your photos looks so inviting 😀
Thank you
Thank you, Lisa!
Oooo la-la! So delish! I can’t wait to try this recipe. Thanks for sharing!
Thanks Elaine! Let me know how your like it!