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Baked Eggs with Spinach, Leeks & Gouda Recipe


Baked Eggs with Spinach, Leeks & Gouda Recipe

Baked Eggs with Spinach, Leeks & Gouda

Photo © Karin Engelbrecht
These baked eggs are the meal equivalent of a comfy cardi, suitable for even the most lethargic of moods, when you want to eat well but can't muster the energy for anything too complicated. Made with iron-rich spinach, protein-packed eggs and cancer-fighting leeks, this low carb choice will do you good, too. Serve family style with crusty spelt bread for breakfast or brunch. Or, if you're having this for lunch or a light dinner, add a green salad. Use four small ramekins for individual portions.

Yield: Serves 2-4


  • 1 tbsp olive oil
  • 1 leek, thinly sliced (white part only)
  • 5 cups (about 150 g) fresh raw spinach
  • 4 eggs
  • Salt and freshly milled black pepper
  • 3/4 cup (about 75 g) grated aged Gouda cheese


Preheat the oven to 350 degrees F (180 degrees C).

Heat the oil in a frying pan over a medium heat. Add the leeks and allow to cook for a few minutes until softened, being careful not to let them burn. Mix in the spinach and let it wilt. Remove from the heat.

Butter a baking dish (or 4 ramekins if making individual portions). Add the vegetables to the baking dish, spreading the mixture out evenly (or divide between the ramekins).

Break the eggs on top of the spinach and leeks, being careful not to break the yolks. Season to taste with salt and freshly milled black pepper (don't use too much salt - you'll be adding salty cheese later).

Bake in the bottom of the preheated oven for 10 minutes, or until the egg whites are just beginning to set.

Preheat the grill. Remove the baking dish (or ramekins) from the oven, scatter the Gouda cheese on top, and place under the grill for a few minutes, or until the cheese is melted and bubbling. Serve immediately.

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