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Creamy Pesto Eggs Recipe

Creamy Pesto Eggs Recipe

By What’s Baking

Silky soft-baked eggs nestled in a vibrant homemade pesto sauce, creating a perfect harmony of richness and herb-infused freshness on your breakfast plate.
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>

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>
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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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 398 calories
🥑 Fat: 36 g
🧈 Saturated Fat: 9 g
🍞 Carbohydrates: 3 g
🍭 Sugar: 1 g
🍗 Protein: 16 g
🫀 Cholesterol: 380 mg
🧂 Sodium: 320 mg

Chef’s Notes

A few helpful details for making this recipe.

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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