Recipe: Baked Eggs With Spinach And Leeks

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium leek (white and light green parts only), chopped
• 1 garlic clove, minced
• 8 cups baby spinach
• Kosher salt, to taste
• 4 large eggs
• ¼ cup heavy cream
• ½ teaspoon finely chopped thyme
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon Aleppo pepper or crushed red pepper flakes

Directions

1. Preheat the oven to 350°.
2. In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3 minutes.
3. Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2 indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
4. Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes.
5. Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.

Nutrition

Calories per Serving	507
Total Fat	45.9 g
Saturated Fat	19.2 g
Trans Fat	0.5 g
Cholesterol	443.3 mg

Total Carbohydrates	10.1 g
Dietary Fiber	1.9 g
Total Sugars	3.2 g
Sodium	568.6 mg
Protein	15.3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.