Oven Baked Eggs with Broccoli Pesto and Brown Butter Crumbs

Oven Baked Eggs with Broccoli Pesto and Brown Butter Crumbs

Serves 4

Ingredients

8 large eggs
1/2 cup broccoli pesto (see below)

Brown butter crumbs:
4 tbsp unsalted butter
1 cup panko breadcrumbs
1/2 tsp kosher salt

Method

Preheat oven to 450°F and place a rack in the top third of the oven. Spray or butter 4 ramekins and place them on a baking sheet.

Crack 2 eggs into each ramekin and bake until whites are firm but yolks are still tender. Remove from oven and top each ramekin with 2 tablespoons broccoli pesto and 2 tablespoons brown butter crumbs.

Brown butter crumbs:

Heat butter in a small saucepan over medium heat. Once it melts, butter will start to bubble. Watch it very carefully and wait until it smells fragrant and nutty. Immediately add breadcrumbs and salt, then toss to combine. Taste for seasoning and adjust salt as needed.

Broccoli Pesto

Makes about 2 cups

Ingredients

About 4 cups broccoli, roughly chopped
1/2 cup fresh basil, loosely packed
1 clove garlic
2 scallions, thinly sliced
1/4 cup pine nuts, lightly toasted
1 lemon, zested and juiced
1/3 - 1/2 cup extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
1/4 cup parmesan cheese

Method

Add the broccoli (I use stems and florets) to the bowl of a food processor along with basil, garlic, scallions, pine nuts, lemon juice, and lemon zest. Pulse several times, until fine and crumbly, then leave the food processor running while slowly drizzling in olive oil. Stir in salt, pepper, and parmesan cheese at the end and taste for seasoning.