Cheesy Leeks with Eggs

The perfect brunch dish, creamy leeks, cheese & eggs baked in the oven until golden & bubbly. You can make individual servings in smaller dishes if you like. Serve with crusty bread to mop up all that creamy sauce!


Serves 2-easily doubled Approx £1 per person


Prep time 5 minutes Cooking time 20-25 minutes 


2 small leeks, thinly sliced

150ml double cream

100g grated cheddar

2 eggs

salt & pepper

knob of butter

1tbsp oil

Pre-heat the oven to 180Fan/200C/Gas6

Butter the inside of an ovenproof dish.

Melt the butter in a large frying pan over a medium heat & add the butter & oil.

Add the leeks & cook until soft then add the cream. Allow it to warm through until just bubbling then add 2/3 of the cheese & stir until melted. Season with a little salt (there is plenty in the cheese!) & pepper.

Transfer the leek mixture to the ovenproof dish & make 2 wells. Carefully crack an egg into each well. Sprinkle over the rest of the cheese.

Place the dish into a roasting pan & pour boiling water in so it comes halfway up the side of the dish.

Bake in the oven for 10 minutes for a soft set egg or 15 minutes for a firmer egg.

Serve immediately with crusty bread. 

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