With just four main ingredients, these Pesto Baked Eggs (shirred eggs) are an effortless way to deliver big flavor in a small, individual dish. Topped with pesto, crumbled feta, and a splash of cream, they make an easy breakfast or light lunch. Serve them on their own or with a slice of crusty bread for dipping.
Tell me about baked eggs
Baked or shirred eggs are made by cracking eggs into a shallow, flat-bottom dish and baking them in the oven until the whites are set. The name “shirred” comes from the original dish used to cook them. They’re perfect for making individual portions so everyone can have their own ramekin.
Pesto provides the main flavor base for this recipe. If you use store-bought pesto, these come together in minutes, making them one of the quickest and tastiest breakfasts or lunches to prepare.
What you’ll need
You only need a handful of ingredients and simple equipment. Each ramekin serves one person, so prepare as many as needed for your group.
- Pesto sauce — homemade or store-bought; basil or other green pesto will work.
- Feta cheese — crumble from a block for best texture and flavor.
- Half-and-half or heavy cream — adds silkiness to the eggs.
- Eggs
- Salt and pepper — for seasoning.
- Oil or butter — for greasing ramekins (cooking spray works well).
See the recipe card below for exact quantities and nutrition details.
How to make pesto baked eggs
This single-dish meal is quick and straightforward. Preheat the oven to 375°F (190°C) and follow the steps below. Full instructions are included in the recipe card.
Step 1. Grease a ramekin with butter or cooking spray. Spread pesto on the bottom of the dish.
Step 2. Sprinkle crumbled feta over the pesto.
Step 3. Pour a tablespoon or two of cream or half-and-half over the pesto and feta to add richness.
Step 4. Crack two eggs into each ramekin and season with salt and pepper.
Bake the ramekins for 12–15 minutes, or until the egg whites are set and the yolks remain runny. Cook a few minutes longer if you prefer fully set yolks.
Expert tips
- Use shallow dishes. Ramekins or small shallow baking dishes (about 5–6 inches wide and 8 ounces) work best for even cooking.
- Place ramekins on a baking sheet. This makes it easier to move them in and out of the oven safely.
- Start checking early. Begin checking at 10 minutes if you like very runny yolks. Whites should be just set; they will firm slightly after you remove them from the oven.
- Cover to finish gently. If the whites need a little more cooking but you want to keep the yolks runny, cover the ramekins once they come out of the oven. Trapped steam will finish the whites without overcooking the yolks.
What to serve with pesto baked eggs
These taste great with toasted bread for dipping. They also pair well with breakfast potatoes, bacon, or sausage. For extra heat, finish with red pepper flakes, chili oil, or your favorite hot sauce.
Storage
These are best enjoyed immediately, but you can gently rewarm leftovers in a low oven for a few minutes or microwave for 30–60 seconds. Reheating will firm the yolks, so plan accordingly.
FAQ
A shallow, flat-bottom dish is ideal. Use ramekins, small ceramic dishes, a 5-inch skillet, or cocottes—just make sure each dish holds about 8 ounces (1 cup).
Related recipes
If you enjoy egg dishes, try variations like fried eggs with chili crisp, a ricotta frittata, or scrambled eggs with feta and dill for more inspiration.
-
Parmesan Chili Crisp Fried Eggs
-
Roasted Butternut Squash, Spinach, and Ricotta Frittata
-
Scrambled Eggs with Feta and Dill
-
Crustless Zucchini Pie
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📖Recipe
Pesto Baked Eggs
Equipment
- 2 small baking dishes or ramekins (8 oz / 1 cup capacity each)
Ingredients
- 2 tablespoons pesto sauce (store-bought or homemade)
- 3–4 tablespoons crumbled feta cheese
- 2 tablespoons heavy cream or half-and-half
- 4 large eggs (2 eggs per ramekin)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- Cooking spray or butter, for greasing
- Crushed red pepper or hot sauce, optional for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease two ramekins with butter or cooking spray.
- Divide the pesto, feta, and cream between the ramekins, spreading the pesto on the bottom and topping with crumbled feta. Pour the cream over the cheese.
- Crack two eggs into each ramekin and season with kosher salt and fresh ground pepper.
- Bake at 375°F (190°C) for 12–15 minutes, or until the whites are set and the yolks remain runny. For firmer yolks, bake a few minutes longer. Serve immediately with toasted bread and optional hot sauce.
Notes
- Place filled ramekins on a baking sheet for easier handling.
- Start checking at 10 minutes if you prefer very runny yolks; the whites should be just set.
- If you want runny yolks but firmer whites, cover the ramekins after removing them from the oven to let steam finish the whites gently.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and portions.
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