If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I first made these eggs in honor of Dr. Seuss's recipe a couple of years ago, but they are so good that we have made them many times since. As a mom who loves to cook and is always trying to get her children to try new things, we have had many Green Eggs and Ham moments of our own. These eggs become crisp on the outside, with a soft yolk inside. If you have some pesto on hand, they are quick to make and can be easily adapted to serve as many guests as you have.
- Butter for the ramekin
- 2 teaspoons heavy cream
- 1 teaspoon pesto
- pinch of salt
- 1 egg
- 1 teaspoon freshly grated parmesan
- Set the oven to broil and butter a ramekin. In a small bowl, mix the cream, pesto, and salt.
- Pour the pesto mixture into the ramekin, and put it under the broiler for 2 minutes. Carefully remove the ramekin and gently break an egg into it. Sprinkle the parmesan on top and return the ramekin to the oven.
- Cook the egg until the egg white firms up but the yolk is still soft, approximately 4 minutes. Remove the ramekin from the oven and let the egg rest for about a minute before serving.
- Because the ramekins are hot, I recommend turning the egg onto a plate. Run a knife around the edge of the ramekin and slide the egg out onto the serving plate.
- Yes we like them, Sam I am!
- This recipe was entered in the contest for Your Best Holiday Breakfast
Put Summer in a Jar
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.