Nutrition Facts
Pesto baked eggs
Amount Per Serving
Calories 460
Calories from Fat 224
% Daily Value*
Fat 24.9g38%
Saturated Fat 9g56%
Cholesterol 327mg109%
Carbohydrates 46.3g15%
Protein 20.4g41%
* Percent Daily Values are based on a 2000 calorie diet.
Pesto baked eggs
Treat yourself to brunch for one.
Servings: 1
Calories: 460kcal
Equipment
- Small frying pan
Ingredients
- 1 tbsp extra virgin olive oil plus extra to serve
- 1 garlic clove sliced
- 400 g can cherry tomatoes
- 3 tbsp basil pesto
- 2 eggs
- salt
- pepper
- bread to serve
Method
- Heat the oil in a small frying pan over a medium–high heat.
- Fry the garlic for 30 seconds, then stir in the tomatoes and two tablespoons of the pesto and season with salt and pepper.
- Bring to the boil, then reduce the heat to medium, cover loosely and simmer for eight to 10 minutes until you have a fairly thick sauce.
- Use a spoon to make two wells in the tomatoes. Crack an egg into each well, cover and cook for about five minutes or until the whites are set and the yolks are still soft.
- Take off the heat, spoon over the remaining pesto and drizzle with a little more oil. Serve with bread to dip in the egg yolk and sauce.
Nutrition
Calories: 460kcal | Carbohydrates: 46.3g | Protein: 20.4g | Fat: 24.9g | Saturated Fat: 9g | Cholesterol: 327mg