Leek Egg Bake

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 408 Kcal, 13g Protein, 37g Carbohydrates, 20g Fat


  • Mashed Potatoes
  • saltwater, boiling
  • 1.5 dl milk
  • 1 kg mealy potatoes
  • 50 g butter
  • 1 pinch nutmeg
  • salt and pepper to taste
  • Leek
  • 400 g leek
  • 1 tbsp. rapeseed oil
  • 0.5 tsp. salt
  • Eggs
  • a little pepper
  • 4 fresh eggs
  • 4 tsp. salt

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  • Mashed Potatoes

    To make the mashed potato, dice the potatoes, simmer gently in salted water for approx. 20 mins., drain well. Bring the milk and butter to the boil in the same pan. Remove the pan from the heat, add the potatoes, mix using the whisk on a hand mixer until light and fluffy, season. Spread the mashed potato into a greased, oven-proof dish (approx. 3 litres).
  • Leek

    Finely slice the leeks, mix with the oil and salt, spread on top of the mashed potato.
  • Eggs

    Bake for approx. 15 mins. in the upper half of an oven preheated to 180°C. Remove the dish from the oven. Using a spoon, make 4 depressions in the leeks. Crack the eggs one after the other into a cup, carefully slide the eggs into the depressions, season, bake for a further 10 mins.
  • Tipp:

    Lauch durch Stangensellerie ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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