Recipe: Baked Eggs With Spinach And Leeks

An eggy brunch dish for someone special

These eggs are baked with creamy leeks, spinach and a bit of cream, then topped with thyme, lemon zest and Aleppo pepper. When you bake them, watch the eggs carefully, so that you take them out when the whites are just set and the yolks are still runny.

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Recipe from the Tasting Table Test Kitchen

Baked Eggs With Spinach And Leeks
5 from 47 ratings
Learn how to make baked eggs with spinach and leeks.
Prep Time
Cook Time
Total time: 35 minutes
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium leek (white and light green parts only), chopped
  • 1 garlic clove, minced
  • 8 cups baby spinach
  • Kosher salt, to taste
  • 4 large eggs
  • ¼ cup heavy cream
  • ½ teaspoon finely chopped thyme
  • ½ teaspoon finely grated lemon zest
  • ¼ teaspoon Aleppo pepper or crushed red pepper flakes
  1. Preheat the oven to 350°.
  2. In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3 minutes.
  3. Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2 indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
  4. Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes.
  5. Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.
Calories per Serving 507
Total Fat 45.9 g
Saturated Fat 19.2 g
Trans Fat 0.5 g
Cholesterol 443.3 mg
Total Carbohydrates 10.1 g
Dietary Fiber 1.9 g
Total Sugars 3.2 g
Sodium 568.6 mg
Protein 15.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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