The Best Pesto Baked Eggs Recipe Ever

Ingredients

• 4 pieces Ramen Noodles (plain instant ramen, discard seasoning packet)
• 4 teaspoons Olive Oil (extra virgin, divided equally)
• 2 cups Swiss Chard (stems removed, roughly chopped)
• 2 cloves Garlic (minced fine)
• 0.25 teaspoon Salt (kosher or table salt)
• 4 large Eggs (room temperature)
• 4 tablespoons Pesto (store‑bought or homemade)
• to taste pinch Black Pepper (freshly ground, optional)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Oil the Ramen Cups

   Place the four ramen cups on a baking sheet and drizzle 1 teaspoon olive oil into each cup, swirling to coat the bottom.

   Time: PT2M

3. Sauté Swiss Chard & Garlic

   Heat a drizzle of olive oil in a skillet over medium heat, add minced garlic and sauté for 30 seconds, then add the chopped Swiss chard, season with salt, and cook 3 minutes until wilted.

   Time: PT4M

4. Divide Chard Mixture

   Spoon the sautéed Swiss chard evenly into the four ramen cups, filling each about one‑third of the cup.

   Time: PT2M

5. Add Eggs

   Crack one large egg into each cup, taking care not to break the yolk.

   Time: PT1M

6. Top with Pesto

   Drop 1 tablespoon of pesto on top of each egg.

   Time: PT1M

7. Bake

   Place the baking sheet in the oven and bake 12–15 minutes, or until the egg whites are set and the yolk reaches your desired doneness.

   Time: PT15M

   Temperature: 375°F

8. Rest & Serve

   Remove from oven, let rest 2 minutes, then sprinkle with freshly ground black pepper if desired. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

10g

Carbohydrates

15g

Fat

12g

Fiber

2g