Eggs, Salsa, Pesto, and Spinach : Oven-Baked in Cast Iron Pan

We really like baking our gluten-free recipes in US Made cast-iron pans whenever possible, and this Lodge (brand) Cast Iron "Cornbread Skillet" (their model 8CB) makes for a lovely oven egg-roasting device.  I prefer cast iron for my gluten-free kitchen for many reasons (as enumerated in that gluten-free blog-link entry), and we are always looking for creative ways to put the pans to use.

This time the gluten-free recipe to be baked in our cast-iron was: eggs with habanero salsa, jalepeno/cilantro pesto, and baby spinach.  And, it does not get any easier than this... just crack those eggs open and place a couple in each of the triangular "slices" areas in this nifty little pan (after applying some cooking spray to the pan), then push some leaves of baby spinach down into each section and top with some pesto and/or salsa (I really like the hot habanero peppers accent for a "Southwest" fried egg of sorts).  Then, bake at 350F or so until the whites of the eggs are fully cooked and the yolks are the way you like them (these were baked until the yolks were just slightly runny in the middle, and they were fantastic).

We went to using this cast-iron "cornbread skillet" for this GF recipe since, after trying supposed "non-stick" muffin pans, we found ourselves dealing with anything but a non-stick post-baking cleanup.  By contrast, this pre-seasoned cast-iron Lodge skillet/pan cleaned up super easily.  I do not know what ever possessed me to even TRY a "non-stick" pan instead.  Fact is, if I could get every single baking pan/sheet made in cast-iron, I would... the stuff is fantastic and lasts forever.  Sure, it is *heavy*, but that just provides a bit of exercise while baking :)