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Baked eggs

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Creamy leeks and mushrooms baked with eggs - makes a tasty breakfast that’s simple but different.
Serves
4
Prep
5 minutes
Cook
20 minutes
Each 136g serving contains (excludes serving suggestion)
KCal
108
Carbs
1.7g
Fibre
1.5g
Protein
9.6g
Fat
6.5g
Saturates
1.60g
Sugars
1.3g
Salt
0.20g
Ingredients
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Ingredients
1 tsp rapeseed oil
1 leek (160g) thinly sliced
160g mushrooms, sliced
2 tbsp 0% fat Greek-style yogurt
good pinch white pepper
4 eggs
Method
  1. Preheat oven to 180°C/gas mark 4.
  2. Add oil to a pan, then add the leeks and mushrooms and cook for 4-5 minutes, stirring regularly.
  3. Mix in the yogurt and pepper, then divide the mixture between 4 ovenproof dishes.
  4. Make a small hollow in the middle of each dish, then crack an egg into each. Bake for 12-15 mins or more depending on how you like your eggs.
Chefs tips
  • Try adding a finely chopped red pepper along with the leeks and mushrooms.
  • Add some chopped chives or fresh basil for extra flavour.
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