Pesto Baked Eggs
This pesto baked eggs dish is a vibrant and satisfying meal, perfect for a quick supper or brunch. With rich Italian flavors from pesto, baby plum tomatoes, and spinach, it’s a simple yet irresistible choice.
Roasting the tomatoes and combining them with wilted spinach and pesto creates a flavorful base for the eggs. The addition of Italian cheese elevates the dish, making it a comforting yet fresh option for any meal.
Serve the eggs with crispy garlic toasts, drizzled with a touch of pesto, for the ultimate finishing touch. This dish offers a delightful balance of textures and flavors that will leave everyone craving more.
Pesto Baked Eggs – Ingredients
The base of this dish starts with sweet, roasted baby plum tomatoes, their natural juiciness intensifying as they bake, creating a rich foundation. Wilted spinach adds a delicate, earthy layer that perfectly complements the bold pesto.
The rich, savory pesto infuses every bite with its aromatic herbs, bringing an authentic Italian flair. Eggs, cracked into wells, become the star, their yolks providing a golden contrast against the vibrant flavors.
A sprinkling of finely grated Italian cheese ties everything together with a sharp, nutty finish, while crispy ciabatta toasts, rubbed with garlic and drizzled with extra pesto, offer a satisfying crunch.
Recipe Tips
- Perfectly Roasted Tomatoes
For the most flavorful roasted tomatoes, don’t overcrowd the baking dish. Give each tomato space so they roast evenly, allowing the natural sweetness to develop. Be sure to check them towards the end of the roasting time to prevent overcooking. - Spinach Tip
When wilting the spinach, press out excess moisture before adding it to the dish. Too much water can make the base too soggy and affect the final texture of the dish. Wilt the spinach gently to retain its vibrant color and flavor. - Egg Cooking Time
For runny yolks, keep a close eye on the eggs while they bake. Oven times may vary slightly based on the size of the eggs and your specific oven. Bake for 10-12 minutes, checking at the 10-minute mark to ensure the whites are set but the yolks remain perfectly soft.
What to Serve with Pesto Baked Eggs
- Mixed Green Salad
A light and refreshing mixed green salad pairs beautifully with the rich flavors of pesto baked eggs. Try a simple combination of arugula, rocket, and a lemon vinaigrette to balance out the richness of the eggs and pesto. - Crispy Bacon or Sausage
For those who prefer a heartier meal, serve the pesto baked eggs alongside crispy bacon or sausage. The savory, smoky flavors of the bacon complement the Italian ingredients in the eggs, while sausage adds a satisfying protein boost. - Roasted Potatoes
A side of crispy roasted potatoes seasoned with rosemary and garlic would make a comforting accompaniment. The potatoes’ crispy texture contrasts well with the softness of the eggs, providing a balanced, hearty meal.
FAQ
- Can I use store-bought pesto for this recipe?
Yes, store-bought pesto is a great time-saving option. Just make sure to choose one with high-quality ingredients to ensure the best flavor. - Can I substitute the ciabatta bread?
Absolutely! If you don’t have ciabatta, try using another crusty bread like baguette, sourdough, or even whole-grain toast for a different flavor profile. - Can I make this recipe in advance?
While the pesto baked eggs are best enjoyed fresh, you can prep the tomatoes, spinach, and pesto ahead of time. When ready to serve, simply assemble and bake as directed. - How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain the texture of the eggs, although the yolks may no longer be runny.
Pesto Baked Eggs
Ingredients
- Ingredients
- 250 g baby plum tomatoes
- 1 tsp olive oil for roasting
- 2 tsp olive oil for toasting bread
- 1 garlic clove halved
- 1 bag 260g young spinach
- 3 tbsp pesto vegetarian option available
- 4 medium eggs
- 25 g finely grated Italian hard cheese
- 2 ciabatta rolls
Instructions
- Preheat the oven to 200°C (fan 180°C), gas 6, or set the air fryer to 200°C. Place the baby plum tomatoes in a baking dish, drizzle with 1 tsp of olive oil, and season as desired. Shake the dish to ensure the tomatoes are coated, then roast for 12-15 minutes in the oven, or approximately 8 minutes in the air fryer, until they begin to soften.
- While the tomatoes roast, wilt the spinach in a large pan, covering it to retain heat, or use the microwave. Once wilted, press out any excess moisture and season lightly to taste.
- Stir in 2 tbsp of pesto with the roasted tomatoes, then gently fold in the wilted spinach. Create 4 small wells in the mixture and crack an egg into each one. Season with salt and pepper, then sprinkle the grated Italian cheese evenly over the top.
- If using an air fryer, reduce the temperature to 160°C to avoid overcooking the eggs before the whites are fully set. For a regular oven, maintain the temperature at 200°C. Bake for 10-12 minutes, or until the egg whites are firm but the yolks remain runny.
- While the eggs bake, slice the ciabatta rolls into thick pieces and toast them. Rub the toasted sides with the halved garlic clove and brush with the remaining 2 tsp of olive oil. Thin the remaining pesto with a small splash of water, then drizzle over the eggs just before serving, accompanied by the garlic toasts.
