Baked eggs with leeks

March 13, 2010

The end of the week found my fridge in possession of a couple of eggs, a leek and some rather wrinkly cherry tomatoes.

Two eggs are not enough to make a tortilla, and I didn’t really fancy an omelette, so, after a few minutes of pondering, I came up with another of my childhood favourites – baked eggs.

It really is the perfect way to deal with leftover vegetables, because you can use pretty much anything as the basis of this dish.

I sautéed the leeks with some garlic until soft, then added a couple of spoonfuls of frozen peas. When they were cooked through, I mixed in the halved cherry tomatoes, seasoned with salt and pepper and a squeeze of lemon juice, and put the veg in an oiled, ovenproof dish.

Making a couple of little wells in the mixture, I broke the eggs into the leeks, and baked for about 10 minutes, so the yolks were still nice and runny. And a big hunk of crusty bread was the only addition needed to make the meal a particularly satisfying supper.

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2 Responses to “Baked eggs with leeks”

  1. Janice Says:

    That’s really funny, I’ve just blogged an egg dish with potatoes, must have been something in the air!

    Love your leek & tomato version and that you used up things that might go to waste otherwise.


  2. Yes, isn’t it odd how certain ingredients seem to crop up? And it’s more than just the seasonal vegetables etc – maybe we crave certain things more at certain times of year.


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