Skeptical about how easy and how tasty a healthy 3-ingredient meal can be? Well this little combo of pesto, frozen spinach and eggs might just blow your mind. Seriously these Pesto Baked Eggs are so good.
You’ll have no excuses for having cereal for dinner when you have this little number in your repertoire. Unless of course you love having cereal or toast for dinner (in which case save these eggs for breakfast or lunch!).
If you don’t normally have pesto in the house – it’s worth buying to have on hand for when you need a quick healthy meal.
See the variations below the recipe if you’re navigating any dietary requirements.
And full disclosure – I used some fresh herbs in the photo above just to make it look prettier – but haven’t included them in the recipe because you don’t need them.
Ingredients
- 250 g frozen spinach 1 packet defrosted
- 3-4 eggs
- 2 tablespoons pesto
Instructions
- Preheat your oven to 250C (480F).
- Grease a small oven-proof frying pan or other oven proof dish with a little oil or line with baking paper. Mine is about 20cm (8in) diameter.
- Scatter the frozen spinach over the base of your pan / dish. Stir in the pesto.
- Make 3-4 little indentations in the spinach for your eggs with the back of a spoon. Crack an egg into each hole.
- Bake eggs, uncovered for 8-10 minutes or until egg whites are set and yolks are still a little runny.
- When eggs are cooked, serve hot - I like to eat it straight out of the pan to save washing up (I only served on a plate in the picture above so you'd think I'm more civilized than I really am!).
Variations & Substitutions
plan-B (pantry) – this is totally a pantry meal!
vegetarian – drained canned chickpeas or baked firm tofu. If using tofu pat dry with paper towel then dice into cubes and toss with a little salt before using as per the eggs.
egg-free – chicken thigh or breast fillets, sausages, other frozen or fresh fish fillets, meatballs can all work instead – just increase cooking time as needed and see the vegetarian options above.
dairy-free / different sauce – the closest match is to use a dairy-free pesto like this Sicilian Nut Pesto or hummus or any of those dips you get at the supermarket like hummus or eggplant dip or beet deep, make a tahini sauce with equal parts tahini, lemon juice and water or just tahini and water.
different vegetables – frozen peas, frozen baby green beans, frozen collard frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great! Feel free to use fresh veg as well if you don’t mind chopping.
more substantial (carb lovers) – serve with pita or wraps or tortillas or toasted sourdough.
more substantial (low carb) – good with a hunk of avocado. And some roast almonds, walnuts or pine nuts.
more flavour – serve with fresh herbs like dill or basil, freshly ground black pepper, furikake (Japanese rice seasoning), chilli flakes, pomegranate seeds, roast nuts, roast seeds, dried cranberries, dried apricots.
more fancy / for entertaining some toasted pine nuts or pistachios always make it feel fancy.
Waste Avoidance Strategy
frozen spinach – keep it in the freezer.
eggs – will keep in the fridge for weeks or use for another meal.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions. Can be frozen.
Problem Solving Guide
bland – more salt and freshly ground black pepper! Or add in a flavour bomb.
too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra pesto, olive oil or some greek yoghurt will help.
no oven – the eggs can be cooked on the stove top – just cover and cook on a medium heat until the eggs are set. (about 5 minutes). OR put the pan in the air fryer and cook at 200C (400F) for 6-8 minutes.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Prep Ahead
Yes! Just cook as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve pop back in a super hot oven (250C / 480F) for 3-4 minutes until everything is hot (or warm in the air fryer).
