SHEET PAN PESTO EGGS

Sheet Pan Pesto Eggs image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup raw pine nuts
3/4 cup olive oil
Four 1/2-inch-thick slices sourdough bread
Kosher salt and freshly ground black pepper
1 cup basil leaves and stems, torn or chopped
1/2 cup grated Parmesan
1 lemon, juiced
1 clove garlic
8 large eggs
1 avocado, thinly sliced
1 medium tomato, sliced into 12 wedges
2 teaspoons chili crisp or 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey

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.