Print

Baked Eggs with Pesto

  • Author: sara
  • Total Time: 25

Ingredients

  • 8 Egg
  • 1/4 glass
  • 2 fl. oz Cream 35%
  • 2 oz Butter
  • 2 tbsp Pesto sauce
  • Black ground pepper, to taste

Instructions

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

the oven.

Serve hot with a baguette, adding a little pesto to each mold.

Nutrition

  • Serving Size: 4
  • Calories: 249 Kcal
  • Fat: 21.6 g
  • Carbohydrates: 2.6 g
  • Protein: 9.6 g