Potato, Spinach and Pesto Baked Eggs
By OcadoLife
Published on 21 March 2025
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 spinach together, and this version with the eggs ‘baked’ in potato nests on the hob is such a lovely way to enjoy them. For a spicy twist, try frying up the potatoes with hot smoked paprika or ras el hanout, and finish with a drizzle of chilli oil.” For another one-pan winner, try Rukmini’s Crispy Gnocchi with Chorizo, Tomatoes and Mozzarella.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 1
Cook the sliced potatoes in a pan of boiling water for 10 mins, then drain.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.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.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.