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 !
