Baked green eggs

The perfect breakfast/ lunch
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Calories 447 kcal


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


  • 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.


Calories: 447kcalCarbohydrates: 7gProtein: 17gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 394mgSodium: 555mgPotassium: 453mgFiber: 2gSugar: 3gVitamin A: 6544IUVitamin C: 14mgCalcium: 222mgIron: 3mg
Keyword breakfast, Lunch
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