2 servingsair fryingarugula leaves

Pesto Baked Eggs

By Giovanna Ronci

2 Servings

Recipe Details

Course: Breakfast, Snacks

Cooking Technique: Air Frying

Yield: 2 Servings

Ingredients

1 tbsp pesto
1 egg
1 tsp feta cheese
10 arugula leaves
Salt & pepper
2 tbsp olive oil
1 tsp of pepperoncino
Toasted rustic bread, for serving

INSTRUCTIONS

Place 1 tbsp of pesto inside a ramekin. Then add the raw egg and feta cheese.
On the Instant Vortex control panel, press Air Fry and then set time to 4 Minutes and temperature to 355°F (180°C). Press Start.
Once you get to the Add Food screen , add the ramekins. Close the tray and let it cook.
Open when the time is up and check for doneness. If a bit more cook time is needed, close and add a few more minutes.
Remove from the air fryer and finish with a bit of arugula pre-seasoned with olive oil, a few drops of lemon, and pepperoncino flakes.
Serve with toasted rustic bread.

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About the chef

Giovanna Ronci

Giovanna Ronci is a chef and culinary content creator known for her passion for homemade, fresh, and innovative recipes. She draws from her deep connection to Mexican flavors and tradition, bringing these influences to her various culinary projects. Giovanna is also an author, with her upcoming book in collaboration with Luz Colsa, Be Our Guest, set to launch in November 2024, where she will continue to share her love for food with a focus on bringing people together through delicious, thoughtfully crafted meals.

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