Spinach Pesto Baked Eggs
Bright, flavorful pesto, salty cheese, and perfectly cooked eggs.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 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.
Calories: 639kcal | Carbohydrates: 6g | Protein: 31g | Fat: 53g | Saturated Fat: 20g | Cholesterol: 415mg | Sodium: 1234mg | Potassium: 163mg | Sugar: 3g | Vitamin A: 2400IU | Calcium: 512mg | Iron: 1.9mg