Pesto Baked Eggs
If you ever need a meal that’s bright and healthy and satisfying but still comes together fast, this pesto baked eggs dish is one! It’s pretty enough for brunch, too! It’s a simple meld that’s hard to resist, packed with rich Italian flavor from the pesto, baby plum tomatoes and spinach.
And roasting the tomatoes and stirring them into wilted spinach and pesto makes for a vibrant base for the eggs. Dotted with Italian cheese that takes the dish up a notch, you’ll have comfort food that still feels bright enough for any hour of the day.
The final touch is the eggs served with crispy garlic toasts drizzled with a hint of pesto. This dish will leave everyone wanting more with the crunchy crust and creamy inside.
Pesto Baked Eggs – What You Need
And at the base of this dish are sweet, roasted baby plum tomatoes, whose inherent juiciness concentrates as they bake for a rich base. The wilted spinach brings a tender, earthy layer to the dish that they balance beautifully against the assertive basil and garlic in the pesto.
With aromatic herbs, the rich, savory pesto permeates every bite, giving the ultimate Italian experience. The eggs that get cracked into wells become the protagonist, their yolks providing a golden contrast to the vibrant flavor.
A dusting of finely grated Italian cheese brings it all together with a sharp, nutty end notes, and ciabatta toasts, rubbed with garlic and doused in extra pesto, add welcome crunch.
Recipe Tips
Perfectly Roasted Tomatoes
For maximum flavor when roasting tomatoes, don’t crowd the baking dish. Space out each tomato so that they roast properly, letting the natural sugars come out. Just be sure to check them at the end of the roasting time so you don’t overcook them.
Spinach Tip
If you’re wilting the spinach, be sure to squeeze out excess moisture before adding it to the dish. Too much water has the base soggy and it can affect the final texture of the approach. Lightly wilt the spinach, leaving it green and flavorful.
Egg Cooking Time
If you like runny yolks, watch the eggs closely as they bake. Times in the oven may differ a bit depending on the size of your eggs and your oven. Bake 10 to 12 minutes, checking at 10 minutes to see if the whites are set but the yolks still runny.
What to Serve with Pesto Baked Eggs
Mixed Green Salad
A mixed green salad will complement the rich flavors of the pesto baked eggs quite nicely. Go for a simple mix of arugula, rocket and a lemon vinaigrette to cut through the richness of the eggs and pesto.
Crispy Bacon or Sausage
If you want a more robust meal, pair the pesto baked eggs with crispy bacon or sausage. The savory, smoky notes of the bacon play well with the Italian ingredients in the eggs, and sausage brings heft and body.
Roasted Potatoes
A comforting companion would be a side of crispy roasted potatoes seasoned with rosemary and garlic. The crunchy surface of the potatoes creates a nice balance with the softness of the eggs, yielding a hearty, balanced meal.
FAQ
Is it possible to use store-bought pesto in this recipe?
Store-bought pesto is indeed a wonderful time saver. Just be sure to use a quality product to maximize flavor.
Can I use a different type of bread instead of ciabatta?
Absolutely! And if you don’t have ciabatta, you could use another crusty bread, like baguette or sourdough — or even whole-grain toast, if that’s all you have, for something With a different flavor profile.
Does this recipe allow for make ahead?
Although the pesto baked eggs are best hot and fresh, you can make the tomatoes, spinach and pesto ahead of time. To prepare to serve, just put together and bake as directed.
How do I store leftovers?
Leftovers may be kept in an airtight container in the refrigerator for 2 days. You can reheat gently in the oven; just know the eggs won’t be as textured, and the yolks likely won’t be running anymore.
Pesto Baked Eggs
Ingredients
- 250 g baby plum tomatoes
- 1 tsp olive oil for roasting
- 2 tsp olive oil for toast
- 1 garlic clove halved
- 1 bag 260g young spinach
- 3 tbsp pesto v vegetarian able
- 4 medium eggs
- Finely grated Italian hard cheese 25 g
- 2 ciabatta rolls
Instructions
- Heat the oven to 200C (180C fan), gas 6, or 200C in an air fryer and place the baby plum tomatoes in a baking dish, drizzle with 1 tsp olive oil and sprinkle with seasoning to taste. Shake the dish to coat the tomatoes, then roast for 12 to 15 minutes in the oven, or about 8 in the air fryer, until they start to soften.
- While the tomatoes are roasting, wilt the spinach in a large pan, covering the pan to keep the heat in, or use the microwave. When wilted, squeeze out excess moisture, lightly season to taste.
- Stir 2 tbsp of pesto through the roasted tomatoes, then fold in the wilted spinach. Make 4 small wells in the mixture, crack an egg into each well. Season with salt and pepper and sprinkle grated Italian cheese evenly over the top.
- When using an air fryer, lower the temperature to 160°C to prevent the whites of your eggs from cooking too quickly before the center sets. If using a normal oven, keep the temperature at 200°C at least for 10-12 minutes or until the egg whites are set but the yolks are still runny.
- Slice the ciabatta rolls into thick pieces and toast them while the eggs bake. 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 splash of water, then drizzle over the eggs before serving, with the garlic toasts alongside.
