AI illustrationBaked eggs on leek and potato
45 min3 portionsnothing can go wrongdairyegg
Why it worksA small tub of crème fraîche is all the sauce this needs. No flour and no whisking.
Ingredients
- 400 g leek
- 600 g potatoes
- 6 eggs
- 125 ml crème fraîche
- 80 g grated gouda
- 25 g butter
Method
- Heat the oven to 190 °C (fan oven 170 °C). Slice the potatoes thinly and boil them for 8 minutes. Drain.
- Meanwhile, cut the leeks into rings and wash them. Melt the butter in a pan on medium heat and cook the leeks for 10 minutes, until soft.
- Put the potatoes and leeks in an oven dish. Stir in the crème fraîche, a pinch of salt and some pepper. Sprinkle the cheese on top.
- Make six small holes with a spoon and crack an egg into each. Bake for 12–15 minutes, until the egg whites are firm.
A portion: about 660 kcal · 26 g protein · 53 g carbs · 37 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
