Gluten Free Pesto Baked Eggs
Gluten Free Pesto Baked Eggs are cooked in individual ramekins with cream and yummy basil pesto to make for a unique and easy breakfast.
I used my new Individual Mini Cast Irons for this recipe.
With only a few ingredients, these Gluten Free Pesto Baked Eggs are a simple way to pack a ton of flavour into a small dish. Loaded with pesto and a splash of cream, these baked eggs are an easy breakfast that is perfect for individual servings. Serve alone or with a slice of gluten free toast or bread.
Pesto makes the perfect bed for eggs. All the flavour comes from the pesto, and if you use store-bought pesto, then this is the easiest breakfast ever!
Tip:
Keep an eye on your cooking time. It all depends on how you like your eggs. You want the whites set, but the yolks runny. Like a more set egg? No problem, just add a few minutes of cooking time until the yolks are cooked to your liking.
- 4 eggs
- 3 tbsp double cream
- 2 tbsp basil pesto
- ½ tsp chilli Flakes
- salt and pepper to taste
- Gluten Free toast or bread to serve
- Preheat oven to 200°C. Place two individual oven-safe bowls or ramekins on a baking sheet.
- Grease each one with nonstick spray.
- Add 2 tablespoons of double cream and 2 eggs to each bowl.
- Top with a little salt and pepper and 1 tablespoon of pesto.
- Bake in preheated oven for 12 to 15 minutes or until the eggs are done but still slightly runny.
- Sprinkle with some chili flakes.
- Serve with gluten free toast or bread.
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