Recipe: Baked Eggs with Leeks

You’ll need oven-safe ramekins for this dish and an oven-safe baking dish big enough to hold the ramekins.


  • 2 tablespoons butter
  • 4 tablespoons light cream
  • 1 leek, white and pale green only, halved and sliced thin
  • 8 eggs
  • ½ teaspoon fresh thyme, leaves only
  • ½ teaspoon fresh oregano, minced
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons grated pecorino cheese


  1. Preheat the oven to 300 degrees.
  2. Add ½ tablespoon butter and 1 tablespoon cream to the bottom of each of 4 ramekins.  Place them in the oven for 3 minutes, until the butter is melted.
  3. Use olive oil or butter to sauté the leek until soft.
  4. Evenly portion the leek into the bottoms of the ramekins and crack 2 eggs into each ramekin.
  5. Boil 2-3 cups of water.  Mix together the thyme, oregano, salt, pepper, and cheese and top the ramekins with the cheese mixture.
  6. Place the ramekins into the baking dish and pour the boiling water around them until it comes ¾ of an inch up the sides.  Place the baking dish in the oven and bake 10-12 minutes, until the egg whites are set but the yolks are still runny.