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Baked Eggs with Leeks and Mushrooms

Total Time
30 mins

Total Time
30 mins

Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4 to 5 minutes before serving.

su-Baked Eggs with Leeks and Mushrooms Image

Photo: Annabelle Breakey; Styling: Fanny Pan

 3 tablespoons extra-virgin olive oil, plus more for baking sheet
 8 ounces sliced cremini mushrooms (about 3 cups)
 2 large leeks, sliced thinly into half-moons, rinsed well, and drained (about 4 cups)
  About 1/2 tsp. each kosher salt and pepper
 1 teaspoon fresh thyme leaves
 8 eggs
 1/4 cup crumbled fresh goat cheese
Step 1

Preheat oven to 400° with a rack in the center. Line a 12- by 17-in. rimmed baking sheet with parchment paper and coat lightly with oil.

Step 2

Put mushrooms and leeks on baking sheet. Sprinkle with oil, 1/2 tsp. each salt and pepper, and the thyme and toss to coat. Spread vegetables in an even layer. Bake until softened and starting to brown, about 10 minutes.

Step 3

Remove baking sheet from oven but leave oven on. Make 8 evenly spaced hollows in vegetables and crack an egg into each. Sprinkle with goat cheese and salt and pepper to taste.

Step 4

Return baking sheet to oven and bake until egg whites are set but shiny and yolks are still runny, 8 to 10 minutes; jiggle baking sheet to check softness of yolks.

Nutrition Facts

Amount Per Serving
Calories 227Calories from Fat 144
% Daily Value *
Total Fat 16g25%

Saturated Fat 4.6g23%
Cholesterol 288mg96%
Sodium 271mg12%
Total Carbohydrate 11g4%

Dietary Fiber 1.4g6%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.