Recipes by type‎ > ‎Vegetarian‎ > ‎

Leek, spinach and egg bake

Sounds a bit revolting, but it is actually a delicious, light and new favourite Sunday evening meal, for when we are feeling a little peckish, but basically full after a large roast at lunch.  You could experiment and put different things in the base (e.g. mushrooms chopped very small and fried in butter).  Serves 2 adults.
  • large knob butter
  • 1 small  leek, washed, sliced in half lengthways and then sliced thin
  • a handful of spinach (or chard or tender green leaves)
  • seasoning
  • a little grated nutmeg if you fancy
  • 2 eggs
  • 2 tbsp double cream or creme fraiche (or mixture if you have only a splash of each; Greek yoghurt would also work well if you want the more healthy option)
  • grated cheddar cheese (you could use parmesan if you were feeling flush)
  1. In a small pan gently saute the leek in a large knob of butter until soft and sweet. Towards the end add a handful of spinach and allow to wilt.  Season to taste.  
  2. Divide this mixture between two ramekins.
  3. Crack the eggs open, one in each ramekin.
  4. Dollop the cream/ creme fraiche on top. 
  5. Cover with a sprinkling of cheese.
  6. Place the ramekins in a roasting tin and pour water around the ramekins. Transfer to a hot oven for about 10 minutes, or until cooked to your liking.