“Make it mini” with Le Creuset: Pesto eggs

Pesto Eggs

Pesto Eggs

As you might have seen last month, I partnered with Le Creuset to create this new series that reimagines trending recipes using Le Creusets Mini Cocottes. This is a twist on the viral pesto eggs. This version has sauteed spinach and fontina cheese, a layer of pesto and then topped with an egg. So good with crispy bread. 

Here’s how to make it:

Pesto Eggs

Pesto eggs with Le Creuset

Print Recipe
Serving size: 2 cocottes 


  • 1 shallot
  • 8 oz baby spinach
  • 5 oz fontina cheese, grated
  • 2 eggs

For the pesto:

  • 2 garlic cloves
  • 2 cups fresh basil leaves
  • 1/2 cup good olive oil
  • 1/2 cup grated parmesan
  • 3 tbsp pine nuts
  • Flakey sea salt
  • pepper

Optional add:

  • A crusty baguette
  • olive oil


  • Preheat oven to 350. Add olive oil to a medium pan. Dice shallots and add to the pan, followed by spinach. Cook until spinach starts to wilt.
  • Meanwhile make your pesto. In a food processor, combine garlic, olive oil, basil, parmesan, pine nuts, salt and pepper. Blend until combined. Give it a taste test and adjust accordingly. 
  • Evenly distribute spinach into cocottes. Top with grated fontina cheese. Top that with a layer of pesto. Crack and egg on top of that. Cover with lid and bake for 9 min. Remove and enjoy!


Bonus: If you are making crostinis with it, coat in olive oil and bake on 425 for about 6 min or until golden brown. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.