Rye Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

Rye Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Golden-edged cauliflower, toasted walnuts, wilted spinach, and soft-baked eggs all come together in one pan, finished with a bright, herbaceous walnut pesto that ties everything together beautifully. The homemade pesto is blended from fresh basil, raw walnuts, garlic, lemon juice, and olive oil — nothing processed, nothing hidden, just clean and vibrant flavor. Every ingredient here is naturally free of rye, so there's no need to scrutinize labels or worry about grain-based fillers sneaking into your meal. The turmeric and red pepper flakes give the cauliflower a warm, slightly spicy depth, while the lemon juice at the end lifts the whole dish with a little brightness. Baking the eggs directly in the skillet means the whites set gently around the yolk, giving you that perfect runny center without any fuss. Serve it straight from the pan and let everyone scoop their own — it's rustic, satisfying, and genuinely hard to stop eating.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup raw walnuts
2 cloves garlic, peeled
¼ cup extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp fresh lemon juice
¼ tsp salt

For the skillet

2 tbsp extra virgin olive oil
1 medium head cauliflower (about 1 ½ lb), cut into small florets
¼ tsp ground turmeric
¼ tsp red pepper flakes
¼ tsp salt
¼ cup raw walnuts, roughly chopped
3 cups baby spinach
6 large eggs
salt and pepper, to taste

For serving

1 tbsp fresh lemon juice
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.

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