Baked Eggs with Spinach and Leeks

Baked Eggs with Spinach and Leeks

Cook Time 35 mins
Total Time 35 mins
Servings 2


  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 medium leek white and light green parts only, chopped
  • 1 clove garlic minced
  • 8 cups baby spinach
  • Kosher salt to taste
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp. finely chopped thyme
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. aleppo pepper or crushed red pepper flakes


  • Preheat the oven to 350°.
  • 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 3minutes.
  • Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2indentations 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.
  • 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.
  • Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.
Keyword Eggs, Garlic, Leeks, Lemon, Spinach