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Baked Eggs with Pesto Roast Tomatoes

By Yvonne Martin of The White Oak Inn

It’s summer time and that means plenty of fresh basil in my garden, which in turn means plenty of pesto in my fridge! Did you know you can freeze Pesto? I make a batch of pesto, then put tablespoon-size blobs on a cookie sheet lined with waxed paper. I freeze it, pry the blobs off the waxed paper and put them in a zip-top bag or container with a lid, and simply take out as much as I need for my recipes.

This recipe is fast and easy and lends itself well to any size group, whether you’re serving breakfast for 2 or for 22. You’re only limited by your oven space and the number of ramekins you own. Believe it or not you can even make this on saucers!

Recipe originally posted July 2009

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Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: multiple

Ingredients:

  • 2 slices deli ham or turkey per serving
  • 2 eggs per serving
  • 1 Roma tomato or 6 cherry tomatoes per serving
  • 1/2 teaspoon Pesto per serving
  • Chopped fresh herbs - can be chives, parsley, oregano or basil
  • 1 tablespoon Parmesan cheese per serving

Instructions:

  1. Preheat oven to 350 degrees. Spray ramekins or saucers with cooking spray and set aside.

  2. Chop Roma tomatoes into 1/2 inch pieces or cut cherry tomatoes in half. Toss with pesto and set aside.

  3. Line each ramekin or saucer with two slices of deli meat. Sprinkle 1 1/2 teaspoons of the Parmesan cheese over it. Arrange the tomatoes around the outside edges of the ramekin. Break 2 eggs into the middle. Sprinkle remaining 1 1/2 teaspoons Parmesan over eggs. Sprinkle fresh herbs on top.

  4. Place in preheated oven and bake for about 15 minutes or until egg whites are set.

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