Mint-Pesto Baked Eggs

Name: Mint-Pesto Baked Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 c. packed fresh cilantro leaves; 1/2 c. packed fresh mint leaves; 1/2 c. shelled pistachios; 2 jalapeño chiles, seeded and chopped; 2 tbsp. lemon juice; 1 clove garlic; 1/2 c. olive oil; 3/4 c. heavy cream; 12 large eggs; Toasted bread slices, for serving

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

mint pesto baked eggs in individual pots with toast served on the side

Mike Garten

Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Jump to recipe

A mint and pesto herb mixture takes runny baked eggs to the next level.

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Ingredients

1 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1/2 cup shelled pistachios
2 jalapeño chiles, seeded and chopped
2 Tbsp. lemon juice
1 clove garlic
1/2 cup olive oil
3/4 cup heavy cream
12 large eggs
Toasted bread slices, for serving

Directions

1. Step 1Preheat oven to 425°F. Grease six 10- to 12-ounce ramekins; place on rimmed baking sheet.
2. Step 2In food processor, pulse cilantro, mint, pistachios, jalape- ños, lemon juice, garlic and 1/2 teaspoon salt until finely chopped, stopping and stirring occasionally. Pulse in oil until well combined.
3. Step 3To each ramekin, add 2 tablespoons cream and 2 eggs; top with 1 tablespoon herb mixture. Bake 12 to 15 minutes or until whites are set but yolks still runny. Serve with remaining herb mixture and toasted bread.

Nutritional information (per serving): About 320 cals, 14 g protein, 3 g carbs, 28 g fat (11 g sat), 1 g fiber, 215 mg sodium

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