Baked Eggs with Leeks and Mushrooms

breakfast for dinner
Breakfast for dinner
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Ingredients

3 tbsp Olive oil extra-virgin, plus more for baking sheet
8 oz Cremini mushrooms sliced, about 3 cups
2 Leek large, sliced thinly into half-moons, rinsed and drained, about 4 cups
½ tsp Kosher Salt
½ tsp Black pepper
1 tsp Fresh thyme leaves
8 Eggs
¼ cup Goat Cheese crumbled, fresh

Nutritional information

227
calories
16g
fat
11g
carbohydrates
12g
protein
288mg
cholesterol
271mg
sodium
Ingredients

Baked Eggs with Leeks and Mushrooms

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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:

Ingridiens for Baked Eggs with Leeks and Mushrooms

Steps to make Baked Eggs with Leeks and Mushrooms

1

Heat oven and prepare baking dish

5

Preheat the oven to 400 °F and position a rack in the center. Line a 12x17-inch rimmed baking sheet with parchment paper and grease lightly with oil.

2

Prepare mushrooms and leeks

2

Put 8 ounces sliced cremini mushrooms and 2 large thinly sliced leeks on the baking sheet. Drizzle with 3 tablespoons oil, ½ teaspoon each salt and black pepper, and 1 teaspoon thyme. Toss to coat and spread in an even layer.

3

Roast

10

Bake for about 10 minutes until softened and turning brown. Remove from the oven.

4

Add eggs and cheese

3

Make 8 evenly spaced indents in vegetables and crack one egg into each. Sprinkle with ¼ cup crumbled goat cheese and salt and black pepper to taste.

5

Bake

10

Return the baking sheet to the oven and bake for 8 to 10 minutes until the egg whites are completely set but shiny and yolks are still runny. For firmer yolks, leave the eggs on the baking sheet for 5 minutes more before serving.

6

Serve

Serve immediately and enjoy!

Breakfast for dinner tonight? Give this Baked Eggs with Leeks and Mushrooms recipe a try. It’s super simple and really delicious! Please remember to tag us #cookmerecipes, we love hearing from you!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Leeks are a fantastic ingredient - cheap and easy! Thanks for sharing the recipe!

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