I'm not usually one to make eggs over the weekend unless we're hosting brunch, but one of my favorite food bloggers completely inspired me with her recipe for baked eggs with zucchini blossoms (my gawd her photography skills are amazing). I adapted the recipe, leaving out cheese and adding in some pesto as well as some truffle oil. I ended up making this twice in one weekend. I love that I found another use for zucchini blossoms, I love that this is a perfect little serving size, I just really love this baked egg recipe. I tagged this vegetarian if you want to ignore the smoked salmon with toast on the side.
Serves 2
2 eggs
2 T cream (or half and half)
2 zucchini blossoms, chopped
2 t pesto
salt, pepper
breadcrumbs
truffle oil
parmesan cheese
Preheat oven to 350 and grease two small ramekins. Pour cream into bottom of each, add in zucchini, then pesto. Crack egg into each ramekin, sprinkle with salt, pepper, breadcrumbs and parmesan. Drizzle with truffle oil. Bake for 12 minutes until the white are set.
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