Roasted Eggs with Leek
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels elegant without any fuss. Roasted eggs with leek is a simple yet satisfying dish that showcases tender, caramelized leeks alongside perfectly cooked eggs. Leeks are incredibly nutritious, packed with vitamins and fiber that support digestive health, and they become wonderfully sweet when roasted. The beauty of this recipe is how forgiving it is: just toss your ingredients in a pan and let the oven do the work. It's budget friendly too, using humble pantry staples to create something that tastes restaurant quality. Perfect for breakfast, lunch, or a light dinner.
Ella x
Ingredients
- 3 wholelarge leeks(white and light green parts only, sliced into 1-inch rounds)
- 8eggs(large)
- 4 tablespoonsolive oil
- 2 wholegarlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonspanko breadcrumbs
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the sliced leeks dry with paper towels to remove excess moisture.
Tip: Drying the leeks helps them caramelize better and prevents steaming.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the leek rounds and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges.
Tip: Don't rush this step—slow cooking brings out the leeks' natural sweetness.
- 3
Add minced garlic and fresh thyme to the leeks, cooking for another minute until fragrant. Season with half of the salt and pepper.
- 4
Pour the vegetable broth around the leeks and bring to a gentle simmer. Cook for 3-4 minutes until the liquid reduces slightly and leeks are tender.
- 5
Create 8 small wells in the leek mixture using the back of a spoon. Carefully crack one egg into each well, keeping the yolks intact.
Tip: Work gently to avoid breaking the yolks for the most elegant presentation.
- 6
Season the eggs with remaining salt and pepper. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are set but yolks remain slightly runny.
Tip: Check at 10 minutes for your preferred level of yolk doneness.
- 7
While eggs bake, melt butter in a small pan and toast the panko breadcrumbs over medium heat for 2-3 minutes, stirring frequently, until golden brown.
Tip: Watch the breadcrumbs closely to prevent burning.
- 8
Remove the skillet from the oven and sprinkle toasted breadcrumbs over the eggs. Top with fresh parsley and lemon zest before serving.
Tip: The breadcrumbs add a delightful textural contrast to the creamy eggs and soft leeks.
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