Sheet Pan Pesto Eggs Food

PESTO FRIED EGGS

Steps:

• Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.

SHEET PAN EGGS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
• Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.

SHEET PAN PESTO EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
• Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
• Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
• Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
• Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.