But on a recent trip to Alegria Oceanfront Inn & Cottages in Mendocino, I discovered I actually did like baked eggs with a generous dollop of green pesto. The dish had a satisfyingly crispy brown top, but inside, the eggs were incredibly moist. The thick ribbon of basil pesto gave the eggs a rich flavor that I’ve always thought was missing. I gobbled the whole thing up and then asked the owner, Elaine Wing-Hillesland, for the recipe. She cheerfully supplied a copy.
I returned home to my husband and promptly tried to recreate the dish for him. He sat across the breakfast table from me, a little dumbfounded. “I never thought I’d be eating eggs with you,” he said.
“Try them,” I said, “They are so good, so good, you see!”
|Grated cheeses, pesto and sundried tomatoes|
Baked Pesto Eggs
|Divide cheese, pesto, and tomatoes among the ramekins|
|In a separate bowl, combine the eggs, yogurt, |
cottage cheese, salt and tabasco.
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
¼ cup parmesan, grated (optional)
6 tsp. basil pesto
¼ cup sundried tomatoes
¾ cup low-fat cottage cheese
¾ cup low-fat plain yogurt or buttermilk
1/8 tsp. salt or to taste
Tabasco (6 dashes or to taste)
Preheat oven to 350°. Spray six, seven-ounce ramekins or one 9-inch pie pan with non-stick spray. Place ramekins or pie pan on a baking sheet with a two-inch lip. Divide the Monterey Jack, cheddar and parmesan between each of the ramekins or sprinkle into the pie pan. Add a teaspoon of pesto to each ramekin or all six teaspoons of pesto to the pie pan. Sprinkle the sundried tomatoes on top.
In a separate bowl, combine the eggs, cottage cheese, and yogurt. Add the salt and tabasco to
|Pour the eggs over the top of the other ingredients|
Alegria Oceanfront Cottages & Inn
44781 Main Street
Mendocino, CA 95460
Tel: 707-937-5150 or 800-780-7905