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Baked green eggs

This five-ingredient breakfast or brunch with spinach, pesto and bubbling melted cheese can be on the table in 15 minutes

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 579
  • Carbohydrates 3
  • Saturated Fat 23
  • Sugar 3
  • Protein 19
  • Fat 54
  • Fibre 3
  • Salt 1.5

Nutrition per serving

  • Calories 579
  • Carbohydrates 3
  • Saturated Fat 23
  • Sugar 3
  • Protein 19
  • Fat 54
  • Fibre 3
  • Salt 1.5

Ingredients

  • 100g baby spinach, roughly chopped
  • 4 tbsp fresh pesto
  • 100ml double cream
  • 1 tbsp finely grated Gruyère (or vegetarian alternative)
  • 4 medium eggs

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.

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