Before digging right into the recipe, I’d like to make a quick announcement:
The Saveur Blog Awards nomination process has begun, which is basically the most prestigious food blog award – like the Oscars of food blogging. It’s hosted every year in New York. I would love to be apart of it, which is where YOU come in. I would be so thrilled and honored if you could nominate my blog!
Thank you so so so much! This is literally one of my greatest goals and would be a dream come true to be recognized!
Anyway, I’ve been at home all week because I haven’t had exams to take giving me a bit of extra time to come up with interesting new recipes. The first one was the most delicious breakfast ever. It’s basically eggs baked with a little milk and topped with parmesan and pesto. As it bakes in the oven, the milk and eggs firm up, cradling two soft egg yolks. The parmesan melts and bubbles as it mixes together with the pesto and lemon zest, turning into the perfect tasty breakfast and it’s so easy to make.
Baked Eggs & Pesto
Note: the recipe can be doubled, tripled, etc.
- 2 eggs
- 3 tbsp full cream milk
- 1 tsp pesto sauce
- ½ tsp lemon zest
- 1 tsp grated parmesan cheese
- Salt and pepper to taste
Preheat the oven to 180 degrees Celsius. Find an ovenproof bowl or ramekin.
Carefully crack the two eggs into your bowl/ramekin, making sure you don’t break the yolk. If you do break the yolk, it’s not a disaster. Top with milk, followed by the remaining ingredients.
Place into the oven and leave to bake. For a soft yolk, bake for 10 minutes, but for a hard yolk, bake for 15 minutes. Remove from the oven and serve warm with toast soldiers or plain.