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Pesto Potato Egg Bake

Pesto Potato Egg Bake

The ultimate comfort food, the Pesto Potato Egg Bake combines crispy potatoes, herby pesto, and perfectly cooked eggs for an easy weeknight dinner. Creamy, satisfying, and delicious, it's a dish you won't want to miss making tonight!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon avocado oil
  • 2 cups roasted potatoes
  • 2 to 4 tablespoons pesto
  • 4 eggs
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowl

Method
 

  1. Start by heating avocado oil in a skillet over medium heat until hot.
  2. Add the roasted potatoes to the skillet.
  3. Add the pesto and mix to combine.
  4. Crack in the eggs and sprinkle with salt and black pepper.
  5. Cover your skillet with a lid, lower the heat to medium-low, and cook until the egg whites have set and are opaque (about 3-5 minutes).

Notes

  • Storage: Keep leftovers in an airtight container in the fridge. Reheat gently in the microwave.
  • Freezing: You can freeze portions of the bake. Just ensure you cover them well to avoid freezer burn.
  • Pairing: Serve with a fresh salad or some toasted bread for a complete meal.
  • Add-ins: Experiment by adding veggies like bell peppers or spinach to the mix for extra nutrition.
  • Spice it up: If you like heat, sprinkle some chili flakes or add jalapeños when cooking.
  • Cheesiness: For a richer flavor, consider adding some shredded cheese on top before serving.