This Mint-Pesto Baked Eggs is one of my favorite simple brunch recipes. The pesto is simple to make and tastes absolutely delicious. This recipe is perfect to serve 6, but very easy to double if you are planning on feeding a crowd!
To prepare this recipe, start by making the pesto by blitzing cilantro, mint, pistachios, chilis, lemon juice, garlic, and salt in a food processor until finely chopped. Add oil and pulse until well combined. Add cream and 2 eggs to each ramekin and top each one with 1 tablespoon of the herb mixture. Bake in the oven until the whites are set but the yolks are still runny. Serve with the remaining pesto and toasted bread.
To make the Mint-Pesto Baked Eggs, you will need the following ingredients:
Preheat the oven to 425 °F. Lightly grease six 10- to 12-oz ramekins and place on a rimmed baking sheet.
Place 1 cup of fresh cilantro leaves, ½ cup packed fresh mint leaves, ½ a cup of shelled pistachios, 2 seeded and chopped chilis, 2 tablespoons of lemon juice, and 1 clove of garlic in a food processor. Pulse in ½ a cup of olive oil until well combined.
Place 2 tablespoons of cream and 2 eggs in each ramekin and top each one with 1 tablespoon of the herb pesto.
Bake the eggs for 12-15 minutes or until the whites are set but the yolks are still soft and runny.
Serve with the remaining pesto on top with toasted bread for dipping!
You will love these Mint-Pesto Baked Eggs for a delicious savory breakfast. Remember to tag #cookmerecipes if you try this delicious brunch recipe!
Delicious brunch idea! Thanks!
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