Baked eggs with creamy leeks recipe

Recipe for baked eggs with creamy leeks in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon butter, plus extra for greasing
• 8 ounces small leeks, thinly sliced
• 5 to 6 tablespoons whipping cream
• Freshly grated nutmeg
• 4 eggs
• Salt and freshly ground black pepper

How to make baked eggs with creamy leeks

• Preheat the oven to 375 degrees F.
• Generously butter the base and sides of four ramekin dishes or individual souffle dishes.
• Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned.
• Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little.
• Season with salt, pepper and nutmeg.
• Arrange the ramekins in a small roasting tin and divide the leeks among them.
• Break an egg into each, spoon 1 to 2 teaspoons of the remaining cream over each egg and season lightly.
• Pour boiling water into the roasting tin to come halfway up the side of the ramekins or souffle dishes.
• Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done.

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