Baked Eggs with Leeks (Italian Uova in Cocotte Recipe)

Name: Baked Eggs with Leeks (Italian Uova in Cocotte Recipe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 eggs; 4 leeks; 1 bay leaf; 40 g butter; 100 ml dry white wine; 3-4 tablespoons vegetable broth; nutmeg; salt; pepper; herbs

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
210 kcal
Course
Main Course
Cuisine
Italian

Baked Eggs with Leeks (Italian Uova in Cocotte Recipe)

Iris Warren

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Baked eggs with leeks, or uova in cocotte ai porri, is a delightful Italian dish that brings together simple yet flavorful ingredients for a wholesome meal. This recipe is a perfect choice for a light lunch or brunch, offering a balance of rich, creamy egg yolks and sweet, tender leeks.While it’s not the quickest meal to prepare, the results are well worth the effort. The leeks are gently cooked in butter and wine until they’re meltingly soft, adding a subtle sweetness to the dish. The eggs are then baked to perfection, with creamy yolks that remain runny, making every bite luxurious.

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Ingredients

Servings

4 eggs
4 leeks
1 bay leaf
40 g butter about 3 tablespoons, unsalted
100 ml dry white wine about ⅓ cup
3-4 tablespoons vegetable broth
nutmeg a pinch, grated
salt to taste
pepper to taste
herbs chives and thyme for garnish

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Instructions

To make Baked Eggs with Leeks start by cleaning the leeks. Trim off the root ends and remove the tough outer layers. Cut off the dark green tops, leaving only the pale green and white parts. Slice the leeks thinly and rinse them well to remove any dirt.
In a large pan, melt the butter over low heat. Add the leeks, bay leaf, a pinch of salt, pepper, and the grated nutmeg. Let everything cook for 3-4 minutes, stirring occasionally, until the leeks start to soften.
Pour in the white wine, stir, and allow it to evaporate. Add 3-4 tablespoons of hot vegetable broth to the pan, cover with a lid, and let the leeks simmer on low heat for about 20 minutes. Stir occasionally, adding more broth if necessary. The leeks should be soft and tender when done. Remove the bay leaf.
Divide the cooked leeks into four individual oven-safe dishes.
Carefully crack each egg and separate the whites from the yolks. Pour the egg whites over the leeks in each cocotte, and reserve the yolks in separate small bowls.
Place the cocottes under your oven’s grill on high for 3-4 minutes, until the egg whites are set.
Once the whites are cooked, gently slide one egg yolk on top of each cocotte.
Return the dishes to the grill for about 1 minute, just enough to warm the yolks without cooking them through.
Remove the cocottes from the oven and garnish with fresh chives and thyme. Serve immediately while the yolks are still creamy and runny.

Nutrition Information

Show Details

Serving 100g Calories 210kcal (11%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 185mg (62%) Sodium 191mg (8%) Potassium 241mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1997IU (40%) Vitamin C 11mg (12%) Calcium 82mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	100g
Calories	210kcal	11%
Carbohydrates	14g	5%
Protein	7g	14%
Fat	13g	20%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.3g	15%
Cholesterol	185mg	62%
Sodium	191mg	8%
Potassium	241mg	5%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1997IU	40%
Vitamin C	11mg	12%
Calcium	82mg	8%
Iron	3mg	17%