Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/baked-eggs-with-basil-pesto/

a serving plate of baked eggs with basil pesto

Baked Eggs with Basil Pesto

Diet Type | Meal Type

Chef Kris Gaudet

Baked Eggs with Basil Pesto

Ingredients

2
Eggs, large
½ tsp
Olive Oil
50 g
Basil, fresh (kale is another healthy and delicious option if basil is unavailable)
2 tbsp
Parmesan cheese, grated
½ tsp
Sunflower seeds, unsalted
½ tsp
Lemon juice
½
Lemon zest
2 tbsp
Bell peppers, red, diced
2 tbsp
Zucchini, diced
2 tbsp
Onions, Spanish, diced
¼ tsp
Cayenne Pepper
½ tsp
Garlic, fresh

Directions

  1. Spray baking dish with cooking spray. 
  1. Add eggs to dish. Add vegetables on top. 
  1. Season with cayenne pepper. 
  1. Bake at 375 degrees F, for 10-15 minutes. 
  1. Meanwhile, make pesto: Place basil, olive oil, parmesan, sunflower, lemon juice and lemon zest in food processor and blend until purée forms.  
  1. When baked eggs are out of the oven, place a dollop of pesto in the centre. 
  1. Enjoy! 

Chef’s Tips:

  • Vegetables can be cut a day in advance to minimize prep time. 
  • The basil pesto can be pureed the day before and can keep in the fridge for three days. 
  • Kale may also be used instead of Basil. 
  • Instead of cayenne pepper, chili powder, or curry powder can be used. 

Nutrient Analysis

  • Calories: 253 KCal
  • Protein: 14 g
  • Carbohydrates: 4 g
  • Fibre: 1 g
  • Total Fat: 15 g
  • Sodium: 362 mg
  • Phosphorus: 246 mg
  • Potassium: 258 mg