SUNDAY BRUNCH - BAKED EGGS WITH SPICY PISTACHIO HERB PESTO

Well! This is definitely a brunch that is worth rising and shining for this weekend. Baked eggs wrapped in a creamy, pistachio herb pesto duvet. Do we need to say any more - defo worth giving it a go!

You will need:

• 1 handful of coriander leaves
• 1 handful of mint leaves
• 1/2 cup of shelled pistachios
• 2 green chiles, seeded and chopped
• 2 tbsp. lemon juice
• 1 clove garlic
• 1/2 cup olive oil
• 1 cup of cream
• 12 large eggs
• Toasted sourdough, for serving

Method:

Preheat your oven to 210°C.  

Use a little butter to grease 6 ramekins

Using a blender pulse the coriander, mint, pistachios, chilli, lemon juice, garlic and 1/2 teaspoon salt until finely chopped. Then mix in the oil until everything is well combined.

Crack 2 eggs into each ramekin and add 2 tablespoons cream and a shake of salt. Then top with 1 tablespoon of the herb mixture. Bake for 12 to 15 minutes (until the whites are set but yolks still runny).

Serve with the remaining herb mixture and toasted sourdough bread.

Love a good egg!