In the Kitchen is back! This week I’m sharing a really easy baked egg dish. I stumbled on the recipe via Pinterest, and the next thing I know I’m at the store buying the ingredients. The recipe below serves one hungry adult.

Pesto Potato Egg Bake

Ingredients:

1 medium sized potato
2 eggs
pesto
blue cheese
arugula
1/2 tablespoon olive oil
garlic + salt and pepper
basil

Directions:

Preheat the oven to 350 degrees F
Scrub and thinly slice potatoes
Toss potato slices w/ olive oil, salt & pepper
Add crushed garlic
Cook potatoes over medium until just cooked
Spoon in the pesto and toss to coat evenly
Put potato mixture in ramekin
Bake for 5-10 minutes until crisp
Top with eggs & cheese
Bake until eggs set
Top with lightly fried basil leaves

Recipe adapted from Notions & Notations from a Novice Cook

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Kate Arends

Kate is the founder of Wit & Delight. She is currently learning how to play tennis and is forever testing the boundaries of her creative muscle. Follow her on Instagram at @witanddelight_.