Wednesday, March 9, 2011

Baked Egg...

Time to take get to the kitchen. What are we going to make this time? This time I'm choosing Baked Egg with Basil-Mint Pesto by Project Foodie. Would you just look at the image of the food below? Looks so tempting and oh-so delicious. I really love the taste of egg combined with herbs. It gives a really unique flavor melt in your mouth. So, let's get down to business, below is the recipe..

Baked Egg with Basil-Mint Pesto

  • Ingredients (serves 4):
    • 1/2 cup lightly packed fresh basil leaves
    • 1/4 cup lightly packed fresh mint leaves
    • 1/4 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 1/2 tablespoons extra-virgin olive oil
    • 8 slices baguette (1/2 inch thick), cut into rounds or on a slight diagonal, depending on the shape of the baking dishes
    • 1/4 cup fresh goat cheese at room temperature
    • 8 eggs
    • 4 teaspoons chopped pecans

    1. Preheat the oven to 350° F. Butter four 5 x 1-inch gratin or crème brûlée dishes or coat them with nonstick spray and place on a rimmed baking sheet. Pulse the basil and mint in a food processor until finely chopped. Add the garlic, 1/8 teaspoon of the salt, and half of the pepper and pulse to combine. With the processor running, slowly add the olive oil.
    2. 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.
    3. 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.
    4. Bake the eggs for 12 to 16 minutes or until the egg whites are set and the yolks are to your preferred doneness.
    (recipe source:

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