Baked Eggs with Tomatoes and Pesto
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.
- 2 Eggs
- 1/3 cup Cherry tomatoes cut up
- 2 teaspoon Pesto
- 1/2 tablespoon Butter
- 1/2 teaspoon Parmesan Cheese shredded
- Salt & Pepper
- Cooking Spray
Heat up your oven to 425F;
Spray ramekins with cooking spray; add chopped tomatoes and crack an egg into each one;
Add pesto* to each ramekin, 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.
*You can bake eggs without pesto and add it once the eggs are done.
**It may take few minutes more or less to cook your eggs. It will depend on a size of the ramekins and also on a size of the eggs. Watch your eggs carefully and take out when done.
Calories: 112kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 140mg | Potassium: 114mg | Vitamin A: 545IU | Vitamin C: 5.7mg | Calcium: 33mg | Iron: 0.9mg