Baked Eggs with Creamy Leeks and Chard

June 21, 2013

Baked Eggs with Creamy Leeks and Chard 5

Eggs are one of my favourite foods. They’re so versatile, adding richness and flavour to any dish – savoury or sweet, starring role or supporting. Lately, I’ve been enjoying them baked, on a bed of creamy leeks and chard.

These baked eggs are a perfect brunch dish. The veggies can be made ahead of time, so that on a lazy Sunday morning, you can just reheat them, top with eggs, and tuck them into the oven. Which is also handy if you’re hosting brunch. Not that it requires much effort to make these eggs – they’re quick and easy, not to mention forgiving in terms of substitutions.

This creamy, flavorful baked egg dish has become a brunch staple for me. It’s comforting, but still light, and has a certain rustic charm to it that I love.

Baked Eggs with Creamy Leeks and Chard

Baked Eggs with Creamy Leeks and Chard 3


(Serves 2-4)

  • 4 eggs, room temperature
  • 3 medium leeks, white and light green parts only, thinly sliced
  • 1 large bunch Swiss chard, ribs removed and sliced thin, leaves coarsely chopped
  • 1/2 cup heavy cream (paleo: use coconut milk or beef/chicken stock)
  • 1 tablespoon lemon juice
  • 1/4 cup grated cheese, (preferably Pecorino Romano), optional
  • salt
  • pepper
  • butter (paleo: use ghee or coconut oil)


1) Preheat oven to 400°F.

2) Heat large skillet over medium heat. Add butter (or ghee or coconut oil).

3) Add the leaks to the pan and cook until softened (approx. 5 minutes).

4) Add the chard ribs and cook for another 10 minutes until softened.

5) Season with salt and pepper.

6) Add chard leaves by the handful, waiting until one batch is wilted before adding the next.

7) Add lemon juice.

8) Add cream (or coconut milk or broth) and simmer until the chard is cooked and the liquid has almost evaporated (approx. 10 minutes).

9) Transfer mixture to a shallow baking dish (or individual ramekins), spreading it out evenly (can use individual ramekins if prefer).

10) With the back of a large spoon, create shallow indentations for each of the eggs. Gently pour each egg into an indentation.

11) Season the top with salt and pepper. If using, sprinkle with cheese, being careful not to sprinkle over top of the yolks.

12) Place baking dish(es) in oven. Bake for approx. 15 minutes until whites are almost set and yolks are still runny. Let stand for 5 minutes to allow the eggs to finish cooking. Serve.

If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Baked Eggs with Creamy Leeks and Chard 7

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{ 2 comments… read them below or add one }

Kasey June 25, 2013 at 8:41 AM

Can you make this the night before and warm up the next day?


[email protected] June 25, 2013 at 10:38 AM

I don’t recommend it as the eggs will get overcooked. Instead, make everything other than topping with eggs and put in the fridge. In the morning, reheat the veggie mixture on a pan, and then put in a baking dish nd top with eggs, etc. as per the recipe.


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