- 3 tbsp Olive oilextra-virgin, plus more for baking sheet
- 8 oz Cremini mushroomssliced, about 3 cups
- 2 Leeklarge, sliced thinly into half-moons, rinsed and drained, about 4 cups
- ½ tsp Kosher Salt
- ½ tsp Black pepper
- 1 tsp Fresh thymeleaves
- 8 Eggs
- ¼ cup Goat Cheesecrumbled, fresh
Baked Eggs with Leeks and Mushrooms
If you love the idea of breakfast for dinner, then give this Baked Eggs with Leeks and Mushrooms recipe a go. Easy to whip up, family-friendly, and contains nutrients your body needs. Besides, it’s totally foolproof and ready in 30 minutes flat. Plus, everything is roasted on just one sheet pan, making clean-up a breeze. Perfect for a busy weeknight!
I love when the egg yolk is gooey and oozes out into hot leeks and mushrooms when you cut into it. If you prefer firmer yolks, leave the eggs on the baking sheet for 5 minutes more before serving. To make this recipe, start with leeks and mushrooms. Working on a sheet pan, toss the leeks and mushrooms with some olive oil, thyme, salt and pepper. Bake until softened and starting to brown. Next, make hollows in vegetables and carefully crack the eggs in. Scatter crumbled goat cheese over the top, and season with salt and black pepper. Bake until the egg whites are set, but yolks are still runny or to your taste. Enjoy with crusty bread on the side!
To make the Baked Eggs with Leeks and Mushrooms, you will need the following ingredients:
Steps to make Baked Eggs with Leeks and Mushrooms
Heat oven and prepare baking dish
Prepare mushrooms and leeks
Add eggs and cheese