cheesy baked eggs with spinach and pesto

Cheesy baked eggs with spinach and pesto

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This gluten-free and soy-free cheesy baked eggs with spinach and pesto is an European brunch delight, made with creamy whipping cream, eggs, vegetables and baking.

Special diets: Vegetarian | gluten-free | soy-free |

️‍Allergens: not vegan | lactose | nuts | eggs |

⏱ 20 mins – easy

🍽 2 servings – 484 kcal per serving

Serving

238g

Fat

42g

Sat. fat

18g

Sodium

838mg

Carbs

6g

Fibers

1g

Sugars

2g

Proteins

19g


INGREDIENTS

  • ¼ tsp black pepper
  • ¼ tsp salt
  • 4 oz spinach
  • 4 tbsp pesto
  • ½ cup whipping cream
  • 1 tbsp gruyère cheese
  • 4 eggs

TOOLS

  • 1 knife
  • 1 grater
  • 1 bowl
  • 1 whisk
  • 1 shallow ovenproof dish
  • 1 spoon
  • 1 oven

STEPS

Chop the spinach roughly.


Grate the gruyère cheese with a grater.


Put the chopped spinach in a bowl. Add the whipping cream, pesto, salt, and black pepper. Whisk for 2 minutes to get a spinach mixture.


Spread the spinach mixture in a shallow ovenproof dish with a spoon.


Scatter the grated gruyere cheese over the shallow ovenproof dish and crack the eggs on top.


Preheat the oven to 390°F for 17 minutes.


Place the shallow ovenproof dish in a hot oven. Bake for 10 minutes, then turn off the heat and remove from the oven.


It’s ready to be served !


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