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  1. Recipes
  2. Light Bite Recipes
  3. Potato, Spinach and Pesto Baked Eggs
Potato, Spinach and Pesto Baked Eggs

By OcadoLife
Who better to turn to for a flavoursome one-pan dish than Rukmini Iyer – author of the bestselling Roasting Tin series and creator of this veggie Potato, Spinach and Pesto Baked Eggs. “I never get tired of eggs and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 750g baby potatoes, cut into 5 mm slices
  • 1 tbsp olive oil
  • 1 (130g) pot fresh pesto (check for veggie, if required)
  • 320g spinach
  • 200g crème fraîche
  • 4 medium eggs

Method

4 steps

  1. Step 1

    Cook the sliced potatoes in a pan of boiling water for 10 mins, then drain.

  2. Step 2

    Return the pan to the hob over a medium heat with the olive oil. Fry the spuds for 5-6 mins, stirring halfway, until crisp.

  3. Step 3

    Add half the pot of pesto and all the spinach to the pan; season. Cook for 3 mins, stirring, to wilt the spinach. Stir in 150g of the crème fraîche and cook for 1 min.

  4. Step 4

    Make 4 indentations and crack an egg into each; cover and cook for 3 mins on a low heat, until the whites are set; season. Dot with the remaining crème fraîche and the rest of the pesto, then serve.