Go Back
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!