It’s easy to get into a rut with something like breakfast. It’s early, the caffeine from your coffee hasn’t kicked in. Your family hasn’t had a meal in a while. It’s not a good start.
I had made a monster batch of pesto just a few days prior, but my brain had only been thinking in terms of dinner types of dishes for using it up. But soon the caffeine from my morning coffee started trickling up to my brain and an idea for breakfast was finally hatched (yes, pun intended).
It just so happens that basil and eggs go very well together, and tomatoes go well with both even more. So why not put it all together? I knew you’d agree. It’s quick and easy, and requires only four ingredients, so what’s not to agree with?!
Tomato & Pesto Egg Cups Recipe
- Pesto (I even have a recipe for you!)
- Cherry-Sized Tomatoes
- Feta cheese cut into small cubes
Preheat oven to 350 F.
For each egg, scoop about 1 tablespoon of pesto into a muffin tin. Smooth it around the sides and bottom of the muffin cup. There is no need to grease the muffin cups since there is oil in pesto already.
Crack an egg into the pesto lined cup. Thinly slice the tomatoes and top each egg with 4-5 slices. Add a couple of feta cheese cubes to the top.
Bake for 15 minutes for soft center eggs. If you like runnier yolks, check the eggs after about 10 minutes. Bake them longer if you want a solid center. To unmold the eggs you can either flip them onto a platter, or use a thin spatula to scoop them out. You will likely have some pesto still left in the muffin cups, just use a spatula to scrape it out onto your eggs. Then have another cup of coffee!