Name: Pesto Baked Eggs
Total time: 4 min
Yield: 2 Portions
Ingredients: 1 tbsp pesto; 1 egg; 1 tsp feta cheese; 10 arugula leaves; Salt & pepper; 2 tbsp olive oil; 1 tsp of pepperoncino; Toasted rustic bread (for serving)

Pesto Baked Eggs

By :Giovanna Ronci

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Her intention with From Scratch is to inspire with recipes of all kinds made from scratch, providing ideas and tips.

Course

Breakfast, Snacks

Browse Category

Breakfast, Snacks

Cooking Technique

Air Frying

Keyword

Eggs, Instant Vortex

Home Category

Breakfast, Snacks

Cook Time

4 Minutes

Servings

2 Portions

Ingredients

1 tbsp pesto
1 egg
1 tsp feta cheese
10 arugula leaves
Salt & pepper
2 tbsp olive oil
1 tsp of pepperoncino
Toasted rustic bread for serving

Course

Breakfast, Snacks

Browse Category

Breakfast, Snacks

Cooking Technique

Air Frying

Keyword

Eggs, Instant Vortex

Home Category

Breakfast, Snacks

Cook Time

4 Minutes

Servings

2 Portions

Ingredients

1 tbsp pesto
1 egg
1 tsp feta cheese
10 arugula leaves
Salt & pepper
2 tbsp olive oil
1 tsp of pepperoncino
Toasted rustic bread for serving

Instructions

Place 1 tbsp of pesto inside a ramekin. Then add the raw egg and feta cheese.
On the Instant Vortex control panel, press Air Fry and then set time to 4 Minutes and temperature to 355°F (180°C). Press Start.
Once you get to the Add Food screen , add the ramekins. Close the tray and let it cook.
Open when the time is up and check for doneness. If a bit more cook time is needed, close and add a few more minutes.
Remove from the air fryer and finish with a bit of arugula pre-seasoned with olive oil, a few drops of lemon, and pepperoncino flakes.
Serve with toasted rustic bread.