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.

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.

Cooking Method: Baked Cuisine: Italian Courses: Breakfast & Brunch Recipe Keys: B Breakfast & Brunch

Print Recipe

Pin Recipe Breakfast & Brunch

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Cooking Temp: 200  °C Servings: 2 Dietary:

G Gluten Free V Vegetarian

Ingredients

Servings

• 4 Eggs

• 3 tablespoons Double Cream

• 2 tablespoons Basil Pesto

• ¹⁄₂ teaspoon Chilli Flakes

• Salt & Pepper to taste

• Gluten Free Bread to serve

Instructions

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. Do not stir.

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.