Mint-Pesto Baked Eggs
15m prep 15m cook 40m ready
Baked eggs with cream and a bright mint-cilantro pesto, served with toasted bread.
Ingredients
- 3 tbsp olive oil
- olive oil for ramekins
- 1/3 cup fresh cilantro leaves packed
- 3 tbsp fresh mint leaves packed
- 3 tbsp shelled pistachios
- 1 small jalapeño seeded and chopped
- 2 tsp fresh lemon juice
- 0.5 small clove garlic
- Kosher salt
- 4 tbsp heavy cream
- 4 large eggs
- Toasted bread slices for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 4.16 mg
- Magnesium: 43.1 mg
- Phosphorus: 290 mg
- Potassium: 442 mg
- Zinc: 2.08 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. Lightly oil two 10- to 12-ounce ramekins with olive oil and place them on a rimmed baking sheet.
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Step 2.
In a food processor, combine ⅓ cup packed fresh cilantro leaves, 3 tablespoons packed fresh mint leaves, 3 tablespoons shelled pistachios, 1 small seeded and chopped jalapeño, 2 teaspoons fresh lemon juice, ½ small clove garlic, and a pinch of kosher salt. Pulse until finely chopped, stopping and stirring occasionally. Then, with the processor running, drizzle in 3 tablespoons olive oil and pulse until well combined.
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Step 3.
To each prepared ramekin, add 2 tablespoons heavy cream and crack 2 large eggs into the cream. Spoon 1 tablespoon of the herb mixture over the eggs in each ramekin.
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Step 4.
Bake until the egg whites are set but the yolks are still runny, 12 to 15 minutes. Serve immediately with the remaining herb mixture and toasted bread slices.
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