Baked Eggs With Leeks and Spinach
Happy (slightly belated) New Year! The first few days of 2016 brought non-stop rain to California, and I LOVED IT. The weather made me want to pull out all my warmest sweaters, light candles and curl up with a good book. Oh, and make these baked eggs over and over again.
Baked eggs is one of those breakfast dishes that looks like it takes a lot of time and effort to prepare, but in actual reality only takes a few minutes to whip up. The “wow factor” is only one perk. The incredible flavor is the other. The leeks and shallots add a mild, almost sweet onion taste that pairs wonderfully with the creamy yogurt and tangy dill. Just writing about this dish makes me want to immediately go to my kitchen and whip up another batch of baked eggs.
Though this dish is really simple to make, you still want to keep an eye on your eggs. Once in the oven, your eggs get a “glossed over” look, so you might not be able to tell if they are fully cooked. I prefer my eggs on the runny side, so I like to bake them for approximately 6 minutes at 400 degrees F; if you want a well done egg, leave in the oven for a couple more minutes.
- 1 Leek
- 2 Shallots
- 2 1/2 - 3 Cups Spinach
- 1 Lemon, zest
- 1/2 Cup Greek Yogurt
- 2 Tbsp Butter
- 3 Eggs
- Salt and Pepper
- Dill, for garnish
- Wash the leek and spinach and set aside to dry. Slice leek and dice the shallots.
- In a smaller-sized, seasoned cast iron skillet, heat up butter. Add the leeks and shallot and cook until fragrant. Add lemon zest and spinach and season with salt and pepper. Add yogurt and stir until combined.
- Carefully crack the eggs on the top of the yogurt and spinach mixture. Move the skillet to an oven heated to 400 degrees. Bake the eggs for seven minutes. Garnish with fresh dill.