Creamy Baked Eggs with Leeks and Spinach
Creamy Baked Eggs with Leeks and Spinach
Casey Barber
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Rating:
-1 (0 rated)
Cook time:
Prep time:
Servings:
4

VARIATIONS

Antipasti Baked Eggs

  • Instead of leeks and spinach, cook 1/2 pound stemmed, cleaned, and thinly sliced mushrooms in olive oil with a pinch of salt, then divide between the ramekins.
  • Divide 1/4 cup pitted and thinly sliced oil-cured green or black olives (about 16-20 olives) and 2 roughly chopped prosciutto slices between the ramekins.
  • Top with eggs and cream and bake as noted above.
  • Garnish with fresh oregano leaves if desired.
  • Mediterranean Baked Eggs

  • Divide 1/4 cup chopped oil-packed sundried tomatoes, 1/4 cup crumbled goat cheese and 2-3 tablespoons sliced pepperoncini between the ramekins.
  • Top with eggs and cream and bake as noted above.
  • Garnish with fresh minced parsley if desired.
  • Breakfast Pizza Baked Eggs

  • Divide 1/4 cup diced pepperoni or cooked Italian sausage and 1/4 cup shredded mozzarella between the ramekins.
  • Top with eggs and cream and bake as noted above.
  • Garnish with fresh minced basil if desired.
  • Ingredients

      • butter or nonstick baking spray
      • 1 tablespoon olive oil
      • 1 small leek, trimmed, rinsed well and thinly sliced
      • 1 small bunch fresh spinach, rinsed and torn into bite-size pieces
      • salt and pepper
      • 4 large eggs
      • 1 cup heavy cream
      • chives for garnish (optional)
      • toasted baguette slices or other crusty bread for serving

    Preparation

    1. Preheat the oven to 400 degrees F.
    2. Grease 4 6-ounce ramekins with butter or spritz with nonstick baking spray, and place on a rimmed baking sheet.
    3. Heat the olive oil in a large skillet over medium heat.
    4. Add the leeks and cook, stirring occasionally, for 8-10 minutes until the leeks are tender and translucent. Add the spinach and cook for 1-2 minutes more until the spinach is wilted and vastly reduced in volume. Season with salt and pepper to taste.
    5. Divide the leeks and spinach between the ramekins.
    6. Crack an egg into each ramekin, then top with 3-4 tablespoons heavy cream. Don't fill the ramekins the whole way to the top; leave 1/4 inch of space as the cream will bubble up in the oven.
    7. Bake for 15-20 minutes, until the yolks and the white immediately surrounding each yolk are just barely set and still have some jiggle to them. The eggs will continue to cook for a few minutes after they leave the oven.
    8. Sprinkle chives and additional salt and pepper over each ramekin, if desired, and serve immediately with toasted baguette slices.
    How to prepare Creamy Baked Eggs with Leeks and Spinach and variations: Antipasti Baked Eggs; Mediterranean Baked Eggs; and Breakfast Pizza Baked Eggs Casey Barber