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Creamy Pesto Eggs Recipe

Creamy Pesto Eggs Recipe

Learn how to make the best homemade creamy pesto eggs with this easy baking recipe. Perfectly baked eggs in a luscious homemade pesto sauce creates a restaurant-worthy breakfast that's ready in minutes. The secret is in allowing the eggs to gently set while the basil-rich sauce bubbles around them.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
8 mins
Serves:
2 servings
An overhead shot of two perfectly cooked eggs with bright yellow yolks nestled in a vivid green pesto sauce, served in a rustic cast-iron skillet. Soft natural morning light highlights the contrast between the creamy white eggs and the herb-flecked sauce. Small droplets of olive oil glisten on the surface, while scattered pine nuts and tiny shards of Parmesan add texture. Fresh basil leaves garnish the edges of the skillet, which sits on a weathered wooden board alongside slices of crusty artisan bread for dipping. Steam rises gently from the hot dish, suggesting it's fresh from the oven.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">60g fresh basil leaves</li><li class="ingredients-single-item">30g pine nuts, toasted (plus extra for garnish)</li><li class="ingredients-single-item">40g Parmesan cheese, grated</li><li class="ingredients-single-item">2 cloves garlic, peeled</li><li class="ingredients-single-item">120ml extra virgin olive oil</li><li class="ingredients-single-item">60ml double cream</li><li class="ingredients-single-item">1/2 tsp fine sea salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">Crusty bread for serving (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Oven-safe skillet or baking dish</li><li class="equipment-single-item">Silicone spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). While the oven heats, make your pesto. In a food processor, combine the basil, pine nuts, Parmesan, and garlic. Pulse several times until roughly chopped.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the processor running, slowly drizzle in the olive oil until you have a smooth, vibrant green sauce. The slow addition emulsifies the oil with the other ingredients, creating a silky texture rather than a greasy one.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the pesto to a bowl and stir in the double cream until fully incorporated. This creates the luscious, creamy base that will partially cook and thicken in the oven. Season with salt and pepper, tasting and adjusting as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the creamy pesto mixture into an oven-safe skillet or baking dish, spreading it evenly across the bottom. The mixture should be about 1cm deep to cradle the eggs properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using the back of a spoon, create four wells in the pesto mixture. Crack an egg into each well, being careful not to break the yolks. The wells ensure the eggs stay in place while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 7-8 minutes, or until the egg whites are just set but the yolks are still runny. Watch carefully as eggs can go from perfectly set to overdone very quickly. The pesto will bubble gently around the edges – this is exactly what you want.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let stand for 1 minute. The residual heat will continue cooking the eggs slightly. Sprinkle with additional toasted pine nuts and a little extra grated Parmesan if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately with slices of crusty bread for dipping into the creamy pesto and soft egg yolks. The contrast between the warm, creamy eggs and the herbaceous pesto creates a delightful breakfast or brunch experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Creamy Pesto Eggs Recipe?

This recipe calls for large eggs, fresh basil leaves, toasted pine nuts, Parmesan cheese, garlic, extra virgin olive oil, double cream, sea salt, and black pepper. Optional crusty bread for serving completes this Mediterranean-inspired breakfast dish.

How to cook Creamy Pesto Eggs Recipe at home?

Learn how to cook Creamy Pesto Eggs by first making a fresh basil pesto, enriching it with cream, then creating wells in the mixture for your eggs. Bake at 180°C for 7-8 minutes until whites are set but yolks remain runny. The key is watching carefully to achieve that perfect soft-baked consistency while the pesto bubbles gently around the edges.

Can I make the pesto ahead of time for baked eggs?

Absolutely! The homemade pesto can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature and stir in the double cream right before using it for your baked eggs.

What's the secret to perfectly runny yolks when baking eggs in sauce?

The secret lies in the timing and temperature. Bake at 180°C and watch carefully after 6 minutes. Look for set whites but jiggly yolks, then remove promptly. Remember, residual heat continues cooking the eggs, so it's better to undercook slightly than risk overdone yolks.

Which bread pairs best with pesto baked eggs?

Crusty artisan bread like sourdough or ciabatta works brilliantly, as their sturdy texture holds up well for dipping into the runny yolks and creamy pesto. For a Mediterranean twist, try toasted focaccia rubbed with a little garlic and drizzled with olive oil.

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While the oven heats, make your pesto. In a food processor, combine the basil, pine nuts, Parmesan, and garlic. Pulse several times until roughly chopped." }, { "@type": "HowToStep", "name": "Emulsify oil", "text": "With the processor running, slowly drizzle in the olive oil until you have a smooth, vibrant green sauce. The slow addition emulsifies the oil with the other ingredients, creating a silky texture rather than a greasy one." }, { "@type": "HowToStep", "name": "Add cream", "text": "Transfer the pesto to a bowl and stir in the double cream until fully incorporated. This creates the luscious, creamy base that will partially cook and thicken in the oven. Season with salt and pepper, tasting and adjusting as needed." }, { "@type": "HowToStep", "name": "Prepare baking dish", "text": "Pour the creamy pesto mixture into an oven-safe skillet or baking dish, spreading it evenly across the bottom. 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Sprinkle with additional toasted pine nuts and a little extra grated Parmesan if desired." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately with slices of crusty bread for dipping into the creamy pesto and soft egg yolks. The contrast between the warm, creamy eggs and the herbaceous pesto creates a delightful breakfast or brunch experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Nina Petrov", "datePublished": "2023-05-25", "reviewBody": "Breakfast game-changer! The basil flavor is so fresh and vibrant, perfectly complementing the runny egg yolks. I've made this three weekends in a row now!", "name": "Breakfast Revolution", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Nasser", "datePublished": "2023-05-18", "reviewBody": "Restaurant quality in 15 minutes! My wife thought I had ordered takeout from our favorite brunch spot. The pesto is the real star here - don't skimp on fresh basil.", "name": "Better Than Brunch Out", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rossi", "datePublished": "2023-05-22", "reviewBody": "Kids demolished these instantly! I was worried they wouldn't like the basil flavor, but they loved dipping bread into the creamy pesto and egg yolks. Will definitely make again.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Tomas Rodriguez", "datePublished": "2023-05-15", "reviewBody": "Perfect pesto-to-egg ratio! So many egg recipes get it wrong, but this one nails the balance. The cream addition to the pesto is genius - creates such a velvety texture.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Zhang", "datePublished": "2023-05-20", "reviewBody": "I made this twice in one weekend! First for myself, then had to make it again when friends came over for Sunday brunch. Everyone asked for the recipe. The pine nuts add a perfect crunch.", "name": "Brunch Staple Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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