Potato and Leek Baked Eggs Recipe

60 minutes


  • 300g of potatoes
  • 150g of leek, sliced
  • 4 eggs
  • 55g of unsalted butter
  • 55g of plain flour
  • 600ml of semi-skimmed milk, cold
  • 3 sprigs of thyme, plus extra for decoration
  • salt
  • black pepper
  • Parmesan, grated for decoration (optional)


Peel and slice the potatoes finely with the help of a mandoline and slice the leeks. Cook them in separate pans in salted water for 5-7 minutes. Drain well and reserve
Preheat the oven to 200°C/gas mark 6
To 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
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
In an oven-proof 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
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
Decorate with grated Parmesan, thyme and a pinch of cayenne pepper. Serve straightaway with salad and a nice crusty bread