pesto baked eggs pesto baked eggs Israeli Kitchen Breakfast for two is served, in these lovely ramekin dishes. (Photo: Jerry James Stone)

Pesto baked eggs for 2

Use handy single-serve ramekin dishes to present an extraordinary breakfast.

  • Yield: Serves 2
  • Prep time: 15 minutes
  • Cook time: 20 minutes

If you love to cook, you are often left with scraps of ingredients by the end of the week. This baked eggs dish is my go-to recipe for using up those scraps, so it's a little loose. But after you do it a few times, this will become your favorite weekend breakfast. It's always exciting and new!


  • 2 eggs
  • 1 cup greens (basil, kale, spinach or any dark green vegetable)
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 cup chopped vegetables (potatoes, bell peppers, etc.)


Preheat the oven to 375° F.

In a large skillet warm a tablespoon of olive oil. Add in the chopped veggies and saute until tender, adding in the heartier items first (potatoes, carrots, etc.) and the others after cooking for a few minutes.

In a food processor, add the greens, oil and garlic. Puree until smooth.

Once the veggies are cooked, mix in the pesto. If you have an oven safe skillet, you can crack the eggs into the mixture and bake until set. If not, transfer to ramekins, adding an egg with each one. Bake for about 12 minutes until whites set.

Related Topics: Baking, Breakfast

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