Baked Pesto Eggs

1: Preheat your oven to 425 F.

2: Divide the butter between two ramekins and rub it throughout the ramekin.

3: In a pan, add oil and sauté cherry tomatoes for 2-3 minutes, seasoning with salt and pepper.

4: Divide the sautéed tomatoes in the ramekins, add 2 Tbsp. of Barilla Rustic Basil Pesto into each ramekin.

5: Add cheese and crack 2 eggs in each ramekin, being careful not to break the yolks.

6: Drizzle heavy cream over the eggs, add more Barilla Rustic Basil Pesto sauce on top, and season with salt, pepper, and red chili flakes.

7: Bake for 20-25 minutes, checking the eggs starting at 15 minutes. For runny yolks, ensure they jiggle but do not have uncooked whites.

8: Let cool for a few minutes, then top with salt, pepper, red chili flakes, and fresh basil.

9: Serve with your choice of bread and a side of breakfast potatoes or potato wedges.