Baked Eggs with Leeks & Herbs
This is one of those simple dishes that works brilliantly when you’ve got eggs coming in regularly and a few winter greens to use up. It’s warming, flexible, and perfect for breakfast, lunch, or a light supper.
Ingredients (serves 2)
- 1 tablespoon butter or olive oil
- 1 medium leek, finely sliced
- 1 clove garlic, finely chopped (optional)
- A small handful of fresh herbs (chives, parsley, or thyme)
- 4 eggs
- Salt and black pepper
- A splash of milk or cream (optional)
Method
- Preheat the oven to 180°C.
- Gently cook the sliced leek in butter or oil over a low heat for 8–10 minutes until soft but not coloured.
- Add the garlic and cook for 30 seconds, then remove from the heat.
- Spoon the leeks into a small ovenproof dish or two individual ramekins.
- Make small wells and crack the eggs into them.
- Season with salt and pepper, add a splash of milk or cream if using, and scatter over the herbs.
- Bake for 10–15 minutes, until the whites are set but the yolks are still soft.
Serving Ideas
- Serve with crusty bread or toast soldiers
- Add grated cheese before baking for a richer dish
- Swap leeks for spinach, chard, or spring onions if you have them
Grower’s Note
This is a brilliant recipe if you keep chickens and want something quick that shows off fresh eggs. It’s also very forgiving — you can use almost any herb or winter green you’ve got growing.
Simple, seasonal, and satisfying.