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Pesto Egg Clouds


 

Ingredients

  • 4 eggs
  • ¼ cup pesto, store bought or homemade (you'll need at least 1 Tbsp per egg)
  • Salt & pepper, to taste

Instructions

  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • Separate the egg whites and yolks and put each yolk in a separate container. Put all egg whites together in a bowl and beat them with an electric mixer until stiff peaks form. (About 2-3 minutes.)
  • Gently fold in the pesto. (It doesn't need to be completely combined – a "streaked" look is ok.)
  • Place 4 mounds of your egg white mixture on your prepared baking sheet and make a deep well in each mound. Bake the egg whites for 3 minutes.
  • Once done, take the baking sheet out of the oven and carefully place one egg yolk into each well. Season with salt and pepper and bake again for 3-4 more minutes, or until the yolk is done to your liking. Serve immediately!

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