A few years ago, I posted Herbed Baked Eggs. They were delicious, but at the time I didn’t have individual ramekins and needing to have multiple herbs fresh and on hand was a bit of a challenge for me. So even though they were good, I didn’t repeat them very many times. And then… I stumbled across this recipe. Essentially it achieves the same results with a whole lot less work! Not only do I now have adorable teal ramekins but you also don’t need to have fresh herbs on hand. As a mom of three, who is still adjusting to 2 active boys and a baby girl who’s still nursing, quick and easy is essential. This takes about 2 minutes of prep and then only about 12 minutes of baking time. So I can get these ready and in the oven and then I can nurse the baby or get the rest of the meal ready or just take a deep breath! It is also great because they are baked in their own ramekins so there is no serving before eating, and because they are individual, you only make as many as you need! In the recipe I gave you measurements to start with. But to be honest, I don’t actually measure. I just scoop out some pesto to spread in the bottom, top with eggs, and sprinkle with Parmesan. So easy and so delicious!
- 1/4 cup PESTO SAUCE
- 8 large EGGS
- 1/2 teaspoon SALT
- 1/4 teaspoon BLACK PEPPER
- 4 teaspoons grated PARMESAN CHEESE
- Preheat the oven to 425 degrees and spray four 2-cup ramekins with nonstick cooking spray. Spread 1 Tablespoon of pesto in the bottom of each ramekin. Carefully crack 2 eggs into each ramekin, season with salt and pepper, then top with the parmesan cheese. Bake about 12 minutes, until the eggs are set. ENJOY!
Recipe Source: Picky Palate Cookbook
Ashley | Spoonful of Flavor says
I love baked eggs! The pesto parmesan combination sounds perfect.