Creamy Pesto Eggs

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Ingredients

• heavy cream

  ¼ cup heavy cream

• pesto

  2 tbsp

• large eggs

  3 large eggs

• kosher salt

  Kosher salt, to taste

• black pepper

  Black pepper, to taste

• fresh basil leaves

  Fresh basil leaves, for garnish

Instructions

1. 1

   Heat a small nonstick skillet over medium heat. Pour in the heavy cream. Bring to a simmer, and simmer until bubbles appear around the edges, about 1 minute.

   ¼ cup heavy creamheavy cream
2. 2

   Spoon 1 tablespoon of the pesto into the cream, and gently swirl it with a spatula.

   2 tbsppesto¼ cup heavy creamheavy cream
3. 3

   Crack the eggs directly into the skillet, spacing them out evenly. Season with salt and pepper.

   3large eggsKosher salt, to tastekosher saltBlack pepper, to tasteblack pepper
4. 4

   Cover with a lid, and cook until the whites are set but the yolks are still slightly runny, 3–4 minutes.

5. 5

   Drizzle the remaining 1 tablespoon pesto over the eggs. Garnish with basil leaves. Serve immediately.

   2 tbsppesto3large eggsFresh basil leaves, for garnishfresh basil leaves
6. 6

   Enjoy!