Two ramekins with baked eggs, bubbling melted mozzarella, vibrant basil pesto, and rich cherry tomato sauce.

Pesto Mozzarella Baked Eggs

Ramekin-baked eggs nestled in rich cherry tomato sauce, vibrant basil pesto, and bubbling melted buffalo mozzarella.

Prep5 min
Cook15 min
Total20 min
Serves2
VegetarianGluten-freeHigh-protein
8484/100 · GoodBuilt on eggs, buffalo mozzarella and organic green pesto. Held back by cherry tomato passata.

These Italian-style baked eggs make an effortless, high-protein breakfast or brunch. Individual ramekins hold a saucy base of sweet cherry tomatoes and fragrant basil pesto, topped with perfectly set eggs and gooey melted mozzarella. Serve them piping hot straight from the oven for a comforting, restaurant-quality meal at home.

Ingredients

Every ingredient is a real Clearshelf product, scored

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

Method

  1. 1

    Preheat the oven to 400°F (200°C) and lightly grease two 8-ounce ceramic ramekins with the extra-virgin olive oil.

  2. 2

    Divide the cherry tomato passata evenly between the two ramekins, then swirl one tablespoon of organic green pesto into each dish.

  3. 3

    Scatter half of the diced buffalo mozzarella evenly across the tomato-pesto base in both ramekins, and season with a pinch of fine sea salt and ground black pepper.

  4. 4

    Gently crack two eggs into each ramekin on top of the sauce, taking care to keep the yolks intact.

  5. 5

    Scatter the remaining buffalo mozzarella around the egg whites, keeping the yolks exposed, and season the top with another light pinch of ground black pepper.

  6. 6

    Bake at 400°F for 12 to 14 minutes, until the egg whites are firm, the yolks are still soft, and the cheese is golden and bubbling.

  7. 7

    Carefully remove the ramekins from the oven and let them rest for 2 minutes before serving hot.

Tip

For firmer egg yolks, leave the ramekins in the oven for an extra 2 to 3 minutes. You can also assemble the tomato, pesto, and cheese base the night before and crack the eggs in right before baking.

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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.