Ready in about: 25 minutes | Serves: 4
Ingredients
8 Egg
1/4 glass
2 fl. oz Cream 35%
2 oz Butter
2 tbsp Pesto sauce
Black ground pepper, to taste
Directions
Take small baking tins and grease them inside with butter. In each form, break into 2 eggs, trying not to damage the shell of the yolk. Salt, pepper and add a little cream.
Bake the eggs in the oven for 16-20 minutes at 160 degrees. Wait until the cream thickens, and the proteins become opaque, and remove from the oven.
Serve hot with a baguette, adding a little pesto to each mold.
Nutritional info per serving: Calories: 249 Kcal
Fat: 21.6 g. | Protein: 9.6 g. | Carbs: 2.6 g.