These Spinach Pesto Baked Eggs are cheesy and full of bright pesto flavor!
I can never have enough egg recipes.
I try to make eggs for dinner once a week or so because they’re a great source of protein and slightly thickened yellow yolks are life.
I’ve been eating this Spinach Pesto on everything lately, but my favorite by far is with these cheesy eggs. The garlicky pesto is also the perfect combination with the salty fontina cheese.
Spinach Pesto Baked Eggs are one of those magical meals that can be breakfast, lunch, or dinner. I love these eggs on a crusty ciabatta roll, but here are some other options:
- Sprinkle some chopped sundried tomatoes packed in oil over the pesto before the cheese, and swap crumbled feta for the fontina
- Serve over crisp roasted vegetables such as potatoes or broccolini
- Use basil pesto, butternut squash and sage pesto, or arugula pesto in place of the spinach pesto
- Bake for a crowd by using a 9×13 pan, the whole recipe of pesto, 8-10 eggs, 2 tablespoons heavy cream, and 5-7 ounces of fontina, baking for about 15 minutes
- Assemble the night before and store in the refrigerator for a quick and fancy breakfast
This recipe would also be great if your kids are really into Green Eggs and Ham, and might be a fun way to get them to eat some veggies! I love that this pesto is just packed with fresh spinach and vitamins.
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- 1/4 cup spinach pesto
- 1/2 cup fontina cheese
- 2 eggs
- 1 teaspoon heavy cream or half and half
- Coarse kosher salt and freshly ground black pepper
Preheat the oven to 400ºF. Coat a small baking dish, ramekin, or two small ramekins with cooking spray.
Spread pesto in the bottom of the dish, then sprinkle with half the cheese. Carefully crack the eggs on top, being careful not to break the yolks. Drizzle heavy cream over the eggs, then sprinkle with the remaining cheese. Season with salt and pepper to taste.
Bake in the oven for 15 minutes, checking the eggs starting at ten minutes. If you like your yolks runny you’ll want them to jiggle a lot but not have uncooked whites, if you prefer a firmer yolk you can wait until they no longer jiggle.