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 with Le Creuset
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 9 min. 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!
