These Baked Eggs with Tomatoes and Pesto can be added to your ketogenic breakfast menu if you are looking for low-carb recipes. It’s super quick, delicious, naturally low in carbs, and packed full of healthy fats.
Eggs | Butter | Parmesan Cherry Tomatoes | Pesto Salt & Pepper
Preheat oven to 425F. Spray ramekins with cooking spray; add chopped tomatoes and crack an egg into each one.
Add pesto to each ramekin, a pat of butter and half the Parmesan cheese.
Place ramekins inside a baking dish filled with water half way up the side of ramekins.
Bake eggs for approximately 15 minutes until the whites are set but the yolks are still running.