Mint Pesto Baked Eggs

1/2 c. packed fresh mint leaves
1/2 c. shelled pistachios
2 jalapenos, seeded and chopped
1 Tbsp. Cilantro & Garlic White Balsamic
1 Tbsp. Sicilian Lemon White Balsamic
1/2 tsp. Saltwest Smashed Peppercorn Sea Salt
1/2 c. Garlic Olive Oil
3/4 c. heavy cream
12 large eggs
toasted Sourdough bread slices, for serving

Preheat oven to 425 F. Grease 12 - 4 oz. ramekins, place on rimmed baking sheet.

In food processor, pulse mint, pistachios, jalapenos, and white balsamic vinegars and 1/2 tsp. salt until finely chopped, stopping and stirring occasionally. Pulse in Garlic Olive Oil until well combined.

To each ramekin, add 1 Tbsp. cream and 1 egg. Top with 2 tsp. herb mixture.

Bake 12 to 15 minutes or until whites are set but yolks are runny. Serve with remaining herb mixture and toasted bread. Serves 12.

*Tested in our Brunch Cooking Class


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