Leeks and Eggs Baked

Name: Leeks and Eggs Baked
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Leeks cleaned 0.9 lb; Eggs 4; Butter 2 tbsp; Breadcrumbs &frac13; cup; Gruyere cheese 3.5 oz; Parmigiano Reggiano PDO cheese to grate 0.7 oz; Black pepper to taste; Sage to taste; Fine salt to taste

it es de fr br

326

Calories per serving

Energy Kcal 326
Carbohydrates g 16.2
of which sugars g 6.8
Protein g 19.9
Fats g 20.2
of which saturated fat g 10.91
Fiber g 4.1
Cholesterol mg 349
Sodium mg 780

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Baked leeks and eggs is one of those dishes that really shows off how good Italian home cooking can be. Seriously good stuff. Eggs, you know, have all sorts of roles in Italian kitchens. You've got the classic 'uova al tegamino' with its golden edges and the soft, tender bite of 'uova alla coque.' But here's the thing: this baked leeks and eggs twist, called 'porri e uova al forno,' brings something a bit different to the table. And look, you get this warm, melting combo that’s both super simple and totally comforting. Really, it's the kind of food that feels special but doesn’t take much effort. The leeks and eggs recipe lets those mellow, slightly sweet leeks shine, and when they bake up together, it’s like a hug on a plate. Pretty much. Italian cooking is all about making the most of fresh, seasonal stuff, and this dish is a great example of that.

Instead of the usual leek omelette, or 'frittata di porri,' this is more like a cozy main course for vegetarians, or anyone who just likes an easy meal that feels hearty. In Italy, some folks might swap in different veggies, but the main thing that makes baked eggs with leeks so good is how everything just kind of melts together. And you know, you crack the eggs right over those soft leeks, let them set, and you end up with this moist, rich, and satisfying dish. Perfect for a busy weeknight when you need something fast, but want it to taste like you put in a bit of care.

People sometimes play around with extras—like adding a little cheese, going for a baked eggs with leeks and cheese feel, or tossing in mushrooms or spinach for something like baked eggs with spinach and leeks. Whether you add a sprinkle of Parmesan or some fresh herbs, these variations make the dish even more exciting. Really, really exciting. No matter how you mix it up, the basics always deliver that creamy, comforting thing Italian food is known for. So whether you’re after an easy baked eggs recipe or something new for your list of healthy breakfast recipes, this one brings a little Italian magic to the table without much fuss. Can't go wrong.

How to prepare Leeks and Eggs Baked

To prepare the leeks and eggs, first cut off the base of the leeks 1, then slit them lengthwise 2 and peel them apart 3. Rinse the leeks under running water.

Blanch them in boiling water for 10 minutes 4 and then drain them on a tray 5. Slice the Gruyère cheese and set it aside 6.

Take a 8x8 inch baking dish, butter it 7, and coat it with breadcrumbs (8-9).

Now place a first layer of blanched leek leaves at the bottom 10, continue with a second layer of cheese 11, and keep alternating layers until the ingredients are used up. Finally, salt, pepper, and season with sage leaves 12.

Place in a preheated static oven at 356°F for 10 minutes, then remove the pan, create indentations near the 4 corners of the baking dish 13 and break the 4 whole eggs into these. Sprinkle the surface with grated Parmigiano Reggiano 14. Bake again at the same temperature for 10 minutes and then brown under the grill for about 3 minutes. Serve the pan of leeks and eggs piping hot 15!