SHIRRED EGGS w/PESTO

By BobD

Ingredients

• 4 SERVINGS
• 8 large eggs
• 1/4 cup heavy cream
• 2 tablespoons store-bought basil pesto
• EQUIPMENT: 4 (4- to 6-oz) ramekins
• ACCOMPANIMENT: toasts or baguette slices

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 325F with rack in middle.

Lightly butter ramekins and put in a 4-sided sheet pan.

Crack 2 eggs into each ramekin and divide cream among them. Season lightly with salt and pepper.

Bake until whites are set and opaque but yolks are still slightly wobbly, 16 to 20 minutes.

Dollop 1/2 Tbsp pesto over each serving.

Serve immediately.