Eggs baked in creamy spinach & leeks
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4
-
Course
Breakfast
-
Cuisine
Mediterranean
Eggs baked in creamy spinach & leeks
Report
Eggs baked in creamy spinach & leeks are a delicious alternative to shakshuka.
Share:
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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas
Mediterranean, Greek
5.0
(6 reviews)
Sweet Potato Breakfast with Fried Eggs
Mediterranean, American-Mediterranean Fusion
5.0
(15 reviews)
