“Make it mini” with Le Creuset: Pesto eggs

Easy pesto eggs made in the Le Creuset Mini Cocottes for a simple and nutritious breakfast.

Pesto Eggs

Pesto Eggs

The Deets

Who doesn’t love pesto?! The fresh smell of basil and garlic is sure enough to get your household of out bed in the morning for this delish breakfast treat. Especially when combined with a fried egg and cheese! One of the best parts about this recipe is how easy it is. Using a food processor, simply combine the ingredients to make your homemade pesto and then crack an egg on top. You can also eat straight from the mini cocotte and spread the egg and pesto onto toast.  Voila! Breakfast is served. 

Make it Mini

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 series is called “Make it Mini.” This recipe is a twist on the viral pesto eggs. This version has sauteed spinach and fontina cheese, a layer of homemade pesto, and then topped with an egg. You can’t go wrong with this hearty protein breakfast. So good with crispy bread. Be sure to check out more of my “Make it Mini” series with Le Creuset.

Here’s how to make it:

 

Pesto Eggs

Pesto eggs with Le Creuset

Print Recipe
Serving size: 2 cocottes 

Ingredients

  • 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

Instructions

  • 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 12-15 min or until egg is runny but cooked. Remove and enjoy!

Notes

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.