- 1 cup packed Cilantrofresh leaves
- ½ cup packed Fresh mintleaves
- ½ cup Pistachio nutsshelled
- 2 Chili pepperseeded and chopped
- 2 tbsp Lemon juice
- 1 clove Garlic
- ½ cup Olive oil
- ¾ cup Heavy cream
- 12 Large eggs
For serving:
- 6 slices Breadtoasted
Mint-Pesto Baked Eggs
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:
Steps to make Mint-Pesto Baked Eggs
1 | Heat oven and prepare baking dish | 5 |
2 | Prepare mint pesto | 3 |
3 | Place eggs in ramekins with cream and pesto | 2 |
4 | Bake | 12 |
5 | Serve | |
Recipe Reviews
Delicious brunch idea! Thanks!
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