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Baked Eggs with Basil-Mint Pesto Recipe
|Lightly packed basil leaves||1⁄2 Cup (8 tbs) (Fresh)|
|Mint leaves||1⁄4 Cup (4 tbs), lightly packed|
|Minced garlic||1⁄4 Teaspoon|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Baguette slices||8 , cut into rounds / on a slight diagonal, depending on the shape of the baking dishes (1/2 Inch Thick)|
|Fresh goat cheese||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Chopped pecans||4 Teaspoon|
Calories 1457 Calories from Fat 225
% Daily Value*
Total Fat 25 g38%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 427.3 mg
Sodium 2978.7 mg124.1%
Total Carbohydrates 249 g83%
Dietary Fiber 0.71 g2.9%
Sugars 1.1 g
Protein 50 g100.5%
Vitamin A 16.8% Vitamin C 2.3%
Calcium 8.1% Iron 13%
*Based on a 2000 Calorie diet
Toast the baguette slices and spread each with ½ tablespoon of the goat cheese. Arrange 2 slices in each baking dish. Top each slice with about ¾ teaspoon of the basil mint mixture and gently spread to cover.
Break the eggs, one at a time, into a small cup and gently pour 1 egg over each slice of toast. (The eggs may slip off the toast and the toast may float, but don’t worry, they will bake just fine.) Sprinkle the eggs with the remaining salt and pepper. Top each dish with 1 teaspoon of pecans.
Bake the eggs for 12 to 16 minutes or until the egg whites are set and the yolks are to your preferred doneness.
The basil-mint mixture can be made 1 day ahead and refrigerated or make a batch when the herbs are in season and freeze for up to 6 months.
This is an easy dish to make for guests because the herb mixture can be made in advance and the bread can be toasted and spread with the cheese and pesto up to 2 hours ahead.
If you like this recipe you can purchase Janice's book Chicken and Egg on Amazon.com