Leeky Baked Eggs
Wake up your taste buds with the irresistible aroma of Leeky Baked Eggs, a creamy, savory breakfast dish that’s perfect for a lazy weekend morning or a cozy brunch at home. This one-pan recipe features tender, buttery leeks simmered in a rich garlic-infused cream sauce, topped with perfectly baked eggs and a sprinkle of Parmesan cheese for a golden, bubbly finish. With just 10 minutes of prep and a quick 25-minute cook time, this dish is as simple to make as it is delicious. Serve it straight from the skillet with crusty bread on the side to soak up that luscious sauce. Packed with flavor and elegance, Leeky Baked Eggs is a delightful way to elevate your breakfast game with minimal effort. Perfect for two, but easily doubled, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 whole leeks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 whole garlic cloves
- 0.5 cup heavy cream
- 4 whole eggs
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
- 4 slices crusty bread (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Trim the dark green tops and root ends from the leeks, then slice the white and light green parts into thin rounds.
Rinse the sliced leeks thoroughly under cold water to remove any dirt or grit, then drain well.
Heat the butter and olive oil in a medium oven-safe skillet over medium heat.
Add the leeks to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until soft and fragrant.
Finely mince the garlic cloves and add them to the skillet, cooking for an additional minute.
Reduce the heat to low, stir in the heavy cream, salt, and black pepper, and let the mixture simmer for 2-3 minutes.
Smooth the leek mixture into an even layer in the skillet and use a spoon to create 4 small wells in the mixture.
Carefully crack an egg into each of the wells.
Sprinkle the grated Parmesan cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.
Remove the skillet from the oven and let it cool for a minute.
Sprinkle the baked eggs with fresh parsley for garnish.
Serve immediately with slices of crusty bread, if desired.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 546 mg | 42% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
