Sweet Corn Egg Bake with Crispy Bacon & Pesto

Sweet Corn Egg Bake with Crispy Bacon & Pesto

Serves: 4

Active Time: 15 minutes

Total Time: 15 minutes

Level: Easy

Ingredients:

  • 4-5 slices of thick-cut bacon, cut into 1-inch pieces 

  • 2 ears of corn, cut off of the cob (about 1 ½ - 2 cups)

  • Kosher salt and freshly ground black pepper

  • 4-5 large eggs

  • ¼ cup pesto

  • 2-3 tablespoons olive oil

  • 1 teaspoon lemon juice

  • Fresh basil

  • Chives

  • Flaky salt

  • Chili flake (optional), for garnish 

  • Crusty bread, for serving

Steps:

In a medium skillet over medium heat, add bacon and cook until golden and crispy, about 5-7 minutes. Remove from heat and transfer to a paper towel-lined plate to drain.

In the same skillet with the reserved grease, add the corn and cook, stirring occasionally for 2-3 minutes. Season with salt and pepper. Crack 4-5 eggs onto the corn mixture, add 1 teaspoon water, cover with a lid, reduce the heat to low, and cook for 2-3 minutes more, or until the whites are set but the yolks still bounce back when touched.

In a small bowl, whisk together pesto, olive oil and lemon juice. Season with salt and pepper to taste. Drizzle pesto over the eggs, top with fresh basil, chives, flaky salt, and optional chili flake and enjoy!

Elena Besser