• mollyhodgen

Pesto Eggs & Spinach

This is more of an idea rather than a recipe, however sometimes I find this is all I need to get myself inspired and into the kitchen.

I love eggs and as a very happy coincidence they are also little nutrition powerhouses. Think of an array of B vitamins (including the sometimes elusive B12 as many of us move towards more plant based diets), vitamin A, selenium, choline and carotenoid antioxidants such as lutein, to name just a few.

In my opinion neither the yolk nor the white is 'better' - they both offer slightly different nutritional profiles and therefore benefits. Plus, with previous fears about the cholesterol in eggs being quashed in research there is all the more reason to embrace an egg or two in our diets.

Serves 1

2 eggs

100g spinach

1-2 tsp pesto

1 tbsp curly leaf parsley, chopped

Pinch chilli flakes


1. Scramble the eggs in a little butter or olive oil, depending on preference. Just before the eggs are fully cooked take them off the heat and stir through the pesto. Leave to sit in the pan until at the desired consistency.

2. Meanwhile, wilt the spinach in a medium sized pan. Again a little butter is nice here for flavour however equally you can just add seasoning.

3. Serve the pesto eggs and spinach together with the parsley, chilli flakes and seasoning.

Pesto Eggs & Spinach