It's so funny how the last minute shoots are usually better than ones I plan and overthink. I spent all day yesterday planning and shooting a couple of posts that I hate and probably will not ever hit the publish button on. Life can be that way. I plan and toil and put so much effort into something, and then the unexpected things become successful. This shoot was last minute... i just woke up and made breakfast and took pictures. At 7:30 I could barely see if things were in focus. But I had fun and ignored the dishes and am currently back in bed writing this post.
That being said, this recipe is easy. It's early, so too much effort in the morning is a no for me. During the week I don't eat breakfast because I have to be at work at 8 and wake up at 7:15... don't judge. But on the weekend, it's a must. Sometimes I run and come home at 11:00 and still make breakfast. Because breakfast is best.
Sweaty eggs... I had to. Also, I've been thinking about that Steve Brule video about eggs since I took this photo. I won't post a link. I'll spare you haha.
By the way, I am an espresso convert. I guess a Nespresso convert is more accurate. My dad gave me his old Nespresso machine and I love it. Also, he gave me the Aeroccino steamer, and it's AMAZING! I just put milk in and it perfectly froths it to either latte or cappucino froth. If it's the last thing you do, buy one. I tell everyone about this. Its annoying, I know.
Ok I will get off my soap box.
This recipe combines pesto, eggs and cheese, my favorite breakfasty things, with grilled bread for dipping. You can make your own pesto, but it's early, so no pressure. I keep pesto in my fridge at all times, so I just used some of my store bought stuff. A good trick to freshening up some store bought pesto is adding a handful of arugula and fresh herbs with lemon juice and giving it a quick pulse in the food processor. I'm lazy, so nine times out of ten, I do that...
The recipe is below if you'd like to try it. Enjoy breakfast!
BAKED EGGS AND SOLDIERS RECIPE
2 tablespoons of butter
2 eggs separated
2 teaspoons of sour cream
2 teaspoons of pesto
1 teaspoon of mascarpone cheese or other soft cheese like goat cheese
salt & pepper
Preheat oven to 350 F. Grease two 4 oz. ramekins with 1 tbsp of the butter and set aside. Crack the eggs, separating the yolks and whites into two separate bowls. In the bowl with the whites, whisk in the sour cream, cheese, and pesto adding salt and pepper to taste. Evenly distribute the mixture into each ramekin. Place on a baking sheet in the oven for ten minutes.
While the whites cook, turn a frying pan to high heat and add remaining tablespoon of butter. Grill the bread on each side. I use a cast iron skillet to press on the top of the bread while it's cooking to make sure it browns and gets crispy.
Once whites have cooked for ten minutes, add a yolk to each ramekin and cook 3-5 minutes more in the oven, so yolks are runny.
Serve with grilled bread for dipping.