Thursday, August 29, 2013

Paleo Baked Eggs with Pesto & Chicken

My morning breakfast was born out of leftovers and a need for something different. I went out to eat with friends twice earlier this week, and both times ate the same rather uninspired omelette.

Today I wanted to change it up with my eggs. I had some leftover poached chicken and dairy-free pesto, so decided to put them to work. I literally threw this one together while I got the kids ready for school! You could use any protein here, and top it off with avocado or just some chopped tomatoes instead of salsa.

Paleo Baked Eggs with Pesto & Chicken

2 eggs
2 generous tbs. dairy-free pesto
cooked, shredded chicken
salt & pepper, to taste
salsa, for topping

Preheat oven to 350. Grease 2 large ramekins with ghee, coconut oil, grass-fed butter or olive oil. Crack an egg into each ramekin and season with salt and pepper. Top with a dollop of pesto and some chicken. Season a little more.

Place in oven and bake for 25 minutes or until eggs are cooked to your liking. Serve topped off with a dollop of salsa.

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