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Baked Eggs with Basil Pesto and Cheese

This egg dish is perfect for a special weekend morning breakfast or brunch or even for a light supper.
Course Breakfast
Cuisine Canadian
Keyword baked eggs, eggs
Servings 2
My Island Bistro Kitchen Barbara99


  • 2 large eggs
  • 3 tsp basil pesto
  • 4 tsp grated Parmesan cheese
  • 2 tbsp milk or cream
  • 1 green onion, sliced
  • Fresh chives, chopped
  • Salt and pepper, to taste
  • 2-3 tsp Boursin Garlic and Fine Herbs cheese, or your favorite feta cheese


  1. Assemble ingredients.
  2. Preheat oven to 325C.
  3. Spray two ramekins dishes with cooking spray. Place 1½ tsp pesto in bottom of each dish and swirl it around so bottom of ramekin are covered with pesto. Sprinkle 2 tsp parmesan cheese on top of pesto in each ramekin. Crack one egg into each ramekin without breaking the yolk. Add 1 tbsp milk or cream to each dish. Sprinkle each with sliced green onions and fresh chives. Add salt and pepper to taste. Top with 1 to 1½ tsp soft cheese.
  4. Place ramekins in oven-proof baking pan. Fill up pan with boiling water until it reaches the half-way point on the sides of the ramekins.
  5. Bake eggs for 10-20 minutes, depending on whether you like eggs runny, medium, or well done.

Recipe Notes

Serves: 2