Pesto Eggs and Spaghetti Aglio e Olio
A fusion breakfast and lunch dish featuring pesto scrambled eggs served over spaghetti with garlic, chili flakes, and parmesan.
30m2Servings
Nutrition
1095kcal
35gProtein
57gCarbs
82gFat
Ingredients
PESTO
Garlic
6 cloves
Salt
¼ tsp
Fresh Basil
2 cups
Toasted Pine Nuts
¼ cup
Grated Parmesan Cheese
¼ cup
Olive Oil
¼ cup
Black Pepper
¼ tsp
EGGS
Butter
1 tbsp
Eggs
2 whole
Heavy Cream
2 tbsp
Crumbled Feta Cheese
1 oz
Salt
To taste
to taste
Pepper
To taste
to taste
SPAGHETTI
Spaghetti
4 oz
Olive Oil
2 tbsp
Minced Garlic
2 cloves
Red Pepper Flakes
¼ tsp
Parmesan Cheese
¼ cup
FOR SERVING
Toast
1 slice
Equipment
Mortar and Pestle
Instructions
1Make the Pesto
10m
10mPrepare Garlic
Add garlic cloves and a pinch of salt to the mortar and pestle. Pound with the pestle until the garlic is broken down into a paste.
Add Basil and Nuts
Add the fresh basil leaves and toasted pine nuts to the mortar. Continue to pound and grind until the basil is finely chopped and incorporated.
Incorporate Cheese and Oil
Add the grated Parmesan cheese and olive oil. Stir and grind with the pestle until a thick, cohesive pesto forms. Season with black pepper.
2Cook the Spaghetti
10m
10mBoil Water
Bring a pot of salted water to a rolling boil.
Cook Spaghetti
Add spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Sauté Garlic and Chili
While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Combine Pasta and Sauce
Drain the spaghetti and add it directly to the skillet with the garlic and chili oil. Toss to coat. Add a splash of the reserved pasta water and the grated Parmesan cheese. Toss until the pasta is well-coated and a light sauce forms.
3Prepare the Eggs
5m
5mButter the Ramekin
Butter the inside of a ramekin or small oven-safe dish.
Add Eggs and Cream
Crack two eggs into the ramekin. Add heavy cream, crumbled feta cheese, salt, and pepper.
Add Pesto
Spoon a generous amount of pesto over the eggs.
Prepare Water Bath
Place the ramekin inside a larger baking dish. Carefully pour boiling water into the larger dish until it comes halfway up the sides of the ramekin.
Bake Eggs
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the egg whites are set and the yolks are still runny.
4Assemble and Serve
2m
2mToast Bread
Toast one slice of bread until golden brown.
Plate Spaghetti
Arrange the spaghetti aglio e olio on a plate.
Top with Eggs
Carefully remove the baked pesto eggs from the ramekin and place them on top of the spaghetti.
Garnish and Serve
Top with extra grated Parmesan cheese and a drizzle of olive oil if desired. Serve immediately.
Tips
For the pesto, toasting the pine nuts enhances their flavor and aroma.
Be careful not to overcook the eggs; the yolks should remain runny for the best texture.
If you don't have a mortar and pestle, you can make the pesto in a food processor, but the texture may be slightly different.
Adjust the amount of red pepper flakes to your preferred level of spice.