Baked Eggs

By Rosana McPhee •

Rosana shows us how to prepare this delicious and versatile egg dish, easy to make and perfect for all the family. 

Eggs are high in protein, cheap and are quick to cook . Very versatile, eggs can be the star of a main meal. My mum used to bake them together with leftover vegetables, we called it ‘panelinha’, which means little pan. The outcome was different each time she made it, depending on what we had leftover in the fridge. This dish can however be made with any of your favourite vegetables, so you can design your own signature dish! This is a great dish for thrifty times. 

Baked Eggs

Serves: 4


300g potatoes, finely sliced
150g leeks, sliced
4 British Lion eggs
white sauce:
55g unsalted butter
55gr plain flour
600ml semi-skimmed milk, cold
Sprigs of thyme to taste, I use 3, save some for decoration
Salt and pepper to taste.
Parmeggiano Reggiano (optional), grated for decoration


1.      Peel and slice the potatoes finely with the help of a mandolin and slice the leeks. Cook them in separate pans in salted water for 5-7 minutes. Drain well and reserve.
2.      Pre-heat the oven to 180C (fan assisted) or 200C (conventional)
3.     Buy ready-made or make the white sauce: Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the flour, until incorporated. Gradually pour in the cold milk, whisking constantly.

4.     Return the pan to the medium heat, add the sprigs of thyme in a bundle and bring to the boil, still whisking. Reduce the heat and simmer the sauce gently for 5 minutes, stirring occasionally. Taste and season with salt and pepper.  At this point you can add any cheese, if desired. Remove the sprigs of thyme and leave to one side.. It makes about 600ml of white sauce.

5.     Assemble the dish: in an ovenproof buttered dish add the potatoes, and layer the leeks on top. Pour the white sauce over the leeks. I make them in individual ramekins so that I can cook each egg according to individual taste. Alternatively, feel free to make in a family size dish for ease.

6.     Break the eggs on top of the white sauce. Place the dish in the oven for 15-20 minutes, depending how you and your guests/family like their eggs.

7.     Decorate with grated Parmesan, thyme and a pinch of cayenne pepper. Serve straightaway with salad and a nice crusty bread. 

Inspired?  There's many more great egg recipes for lunch or supper here.


Rosana McPhee

Rosana McPhee was born in Brazil and she has been living in London for the last 20 years.  She created a food blog at www.hotandchilli.com, where she writes about her adventures in food, including some ideas and recipes from her native Brazil. You can follow Rosana on Twitter: @Rosana_McPhee

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