Recipe printed from:

a serving plate of baked eggs with basil pesto

Baked Eggs with Basil Pesto

Chef Kris Gaudet

Baked Eggs with Basil Pesto


2 Eggs, large

½ tsp Olive Oil

1-50g package Basil, fresh (kale is another healthy and delicious option if basil is unavailable)

2 Tbsp Parmesan cheese, grated

½ tsp Sunflower seeds, unsalted

½ tsp Lemon juice

½ Lemon zest

2 Tbsp Bell peppers, red, diced

2 Tbsp Zucchini, diced

2 Tbsp Onions, Spanish, diced

¼ tsp Cayenne Pepper

½ tsp Garlic, fresh


  1. Spray baking dish with cooking spray. 
  1. Add eggs to dish. Add vegetables on top. 
  1. Season with cayenne pepper. 
  1. Bake at 375 degrees F, for 10-15 minutes. 
  1. Meanwhile, make pesto: Place basil, olive oil, parmesan, sunflower, lemon juice and lemon zest in food processor and blend until purée forms.  
  1. When baked eggs are out of the oven, place a dollop of pesto in the centre. 
  1. Enjoy! 

Chef’s Tips:

  • Vegetables can be cut a day in advance to minimize prep time. 
  • The basil pesto can be pureed the day before and can keep in the fridge for three days. 
  • Kale may also be used instead of Basil. 
  • Instead of cayenne pepper, chili powder, or curry powder can be used. 

Nutrient Analysis

  • Calories: 308 KCal
  • Protein: 20.2 g
  • Carbohydrates: 7.3 g
  • Fibre: 1.7 g
  • Total Fat: 22.1 g
  • Sodium: 295 mg
  • Phosphorus: 332.76 mg
  • Potassium: 409.68 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1

Serving size: 1 full recipe

Renal and Diabetic Exchanges

2.8 protein
0.5 carb

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup