Baked Eggs with Pesto
- Author: sara
- Total Time: 25
- 8 Egg
- 1/4 glass
- 2 fl. oz Cream 35%
- 2 oz Butter
- 2 tbsp Pesto sauce
- Black ground pepper, to taste
Take small baking tins and grease them inside with butter. In each form,
break into 2 eggs, trying not to damage the shell of the yolk. Salt, pepper
and add a little cream.
Bake the eggs in the oven for 16-20 minutes at 160 degrees. Wait until
the cream thickens, and the proteins become opaque, and remove from
Serve hot with a baguette, adding a little pesto to each mold.
- Serving Size: 4
- Calories: 249 Kcal
- Fat: 21.6 g
- Carbohydrates: 2.6 g
- Protein: 9.6 g
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