Eggs baked in creamy spinach & leeks recipe

I’m becoming increasingly interested in adding greens to my breakfast repertoire. Especially if I take the time to make something a little fancier other than straight-up eggs and bacon on toast. Avo is obviously the winning addition. Everyone loves smashed avo on toast with a poached egg, but spinach is also the perfect green to pair with an egg recipe. Add cream and buttery braised leeks to the mix and you are in for an indulgent treat.

I developed this recipe for Marie Claire Cuisine et Vin de France last year and baked the eggs in the oven which is great if you are feeding a crowd and have other things to worry about, but they tend to harden as you want the whites to cook through. If you prefer a runny yolk – I would recommend cooking them stovetop with the lid on like I did with my chickpea shakshuka (another favourite and super healthy breakfast recipe), and make sure the spinach mix is very hot when you add them.

A few of my other favourite fancy breakfast recipes:

Smoked salmon omelette with chive creme fraiche

Menemen – Turkish scrambled eggs

Croque madame with spinach & smoked salmon

French toast with miso and Parmesan

Eggs Benedict on roasted brown mushrooms

shaved asparagus and pea frittata with mint and parma ham

The other alternative if you want to speed things up, simply makes the spinach and leek mix, top it on your favourite toast or potato rosti and pop a fried or poached egg on the top. Delicious!

Serves 4

Prep Time:10

Cook Time:30

Ingredients

60gm butter
1 cup leeks finely sliced
1 clove garlic crushed
400 gm baby spinach leaves
½ cup cream
pinch of freshly grated nutmeg
salt and pepper
4 free-range eggs

Instructions

Pre-heat the oven to 200C/400F
Melt the butter in a large non-stick frying pan and sauté the leeks until soft, about 5 minutes.
Add the garlic and cook for a further minute. Add the spinach and cook for a few minutes until wilted. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly.
Empty into an oven-proof skillet or baking dish and make 4 indentations for the eggs. Break the egg into a ramekin and then tip this into the holes.
Bake for around 20 – 25 minutes and until the whites are cooked through.

Servings: 4

Author: Sam Linsell

BUY MY NEW eBOOK

Find me on Instagram & Pinterest

4 Comments

Thanks Sam. Super Tasty. Added mushrooms to the leeks and garlic, and poached the eggs as you suggeted which made it very quick and easy.

That’s awesome Ken – thanks for letting me know

I make a Middle Eastern version of this by sautéing onion or leeks with garlic and chopped red pepper, then adding dhunia-jeero powder and lots of turmeric before throwing in the fresh spinach. delicious! chopped mushrooms are also a great addition. just put a lid on the sauté pan to cook the eggs, no need to put it in the oven.