Fridge Friend Recipes
Baked Eggs with Pesto and Cheese recipe
Baked eggs nestled in a savoury pesto and tomato sauce, finished with a spoonful of cream and melted cheese. A quick, comforting dish for breakfast or brunch.
25 min · Easy · Mediterranean Jump to method
Ingredients
- 300g Pasta sauce
- 2 tbsp Pesto
- 4 Eggs
- 50ml Cream
- 80g Cheese
- 1 clove Garlic
- 1/2 Onion
- to taste Salt
- to taste Black Pepper
- 1/2 tsp Chilli Flakes
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 446 kcal |
| Protein | 23 g |
| Carbohydrates | 14 g |
| Fat | 33 g |
| Saturated fat | 13 g |
| Fibre | 2.4 g |
| Sugar | 8.5 g |
| Sodium | 1 mg |
Why this works
Moderate in protein but relatively high in saturated fat and sodium, with a richer calorie profile due to cheese, cream and pesto.
Protein from eggs and cheese. Provides a useful amount of complete protein per serving, supporting satiety and maintenance of body tissues.
Calcium and B12. Cheese and eggs contribute calcium for bone health and vitamin B12 for the nervous system and red blood cell production.
Sodium caution. Pasta sauce, pesto, cheese and added salt can make this dish quite salty, which may be a concern for blood pressure.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven fully come up to temperature before the dish goes in, so the eggs start cooking immediately rather than sitting in a lukewarm oven and turning rubbery.
- Gently cook the onion in a little oil until soft, then add the garlic for 1 minute.
Keep the heat low enough that the onion softens without taking on colour; if it starts to brown, add a splash of water and lower the heat so the garlic does not catch and turn bitter.
- Stir in the pasta sauce and pesto, then spoon into an ovenproof dish.
Stir until the sauces look evenly marbled and glossy, with no streaks of pesto left behind, and scrape the base of the pan so the sauce does not scorch in one spot.
- Make 4 small wells in the sauce and crack in the eggs.
Use the back of a spoon to make the wells just deep enough to cradle each egg white, taking care not to pierce through to the bottom of the sauce or the eggs will spread too widely.
- Dollop over the cream, scatter with cheese and bake for 10-12 minutes until the whites are set.
Bake until the whites are opaque and just firm at the edges while the yolks still wobble slightly when the dish is nudged; if the cheese is browning too fast, tent loosely with foil.
- Serve hot with toast if desired.
Rest the dish for a minute or two before serving so the sauce settles and the eggs hold together, then lift out portions carefully to keep the yolks intact.
Other Eggs Recipes
Pesto Egg Pasta Salad
25 min · A chilled pasta salad with soft eggs, jarred peas and herby pesto for a bright, satisfying bowl. It makes an excellent lunch and travels well for picnics or workdays.
Creamy Basil Pesto Egg Toasties
15 min · Golden toasties filled with softly set eggs, melted cheese and fragrant basil pesto, finished with a creamy yoghurt element for a rich, savoury bite. Comforting, quick and ideal for a satisfying brunch or light lunch.
Egg and Basil Pesto Frittata with Pickled Onions
20 min · A light, savoury frittata packed with eggs, basil pesto and melted cheese, finished with sharp pickled onions for a bright lift. It is ideal for a quick lunch, brunch or an easy supper.
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