Name: Baked Eggs with Spinach & Leeks
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 6 eggs; 3 cloves garlic; 266 ml heavy whipping cream; 3 leeks; black pepper; butter, unsalted; crushed red pepper; salt; thyme, dried

Baked Eggs with Spinach & LeeksBaked Eggs with Spinach & Leeks — a 30-minute breakfast recipe with 10 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

6 eggs

3 cloves garlic

266 ml heavy whipping cream

3 leeks

black pepper

butter, unsalted

crushed red pepper

salt

thyme, dried

Instructions

Preheat oven to 190°C (375°F).

Trim off the root ends and the dark green top of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice into thick pieces and then roughly chop.

Preheat a large pot over medium heat.

Peel and mince garlic.

Once the pot is hot, add butter and swirl to coat the bottom.

Add the leeks and garlic to the pot. Cook until the leeks begin to soften, 4-5 minutes.

Wash and roughly chop the spinach leaves.

Add the spinach to the pot and season with salt and pepper; cook, tossing, until the spinach has wilted, 1 to 2 minutes.

Split the vegetable mixture between six small baking dishes. Top each with 3 tbsp of cream.

Gently crack one egg into the center of each dish.

Place in the oven and bake for 15-20 minutes, checking periodically, until the whites of the egg have cooked through.

Remove from the oven and top with thyme and red pepper flakes. Enjoy!

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