Lightly butter ramekins-one egg per-and place the ramekin in an oven-proof dish. Fill the baking dish (not ramekin) with warm water about half-way up the side of the ramekin to create a bath of sorts. Crack an egg into each ramekin, sprinkle seat salt and black pepper atop the egg. Next add grated cheese (I prefer a sharp white cheddar but any melty cheese that you enjoy will do) on the egg in one corner (see above photo), a heaping tablespoon of pesto in the other. Bake for 15-20 minutes at 375, depending on your preferred egg temperature. Store bought pesto will do, but if you have herbs handy and one of those mini food processors, it's super easy to make your own and extra delicious.
Serve with a slice of toasted baguette or whatever kind of bread you have on hand. Eat. Yum!
Pesto
1 1/4 cup toasted pine nuts
1 clove garlic
· 1/2 tsp. sea salt
· 1 cup (packed) fresh cilantro or basil leaves
· 1 Tbsp. fresh lemon juice
· 1/8 cup olive oil (more or less oil
depending on texture desired)
· 4 Tbsp. freshly grated Parmesan
cheese
Place all
items in small food processor and pulse until ingredients are chopped to your
desired texture. Pesto is all
about your personal taste and consistency and the ingredients are meant to be a
guide where you adjust to and from.
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