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  • Catherine Irvin

Spinach Leek Egg Bakes

It’s Easter meaning brunch is obviously in the works. What better way to celebrate than with individual egg bakes to accompany your morning coffee / mimosa?


I’ve made this recipe easy (and quick!) with room for add-ins if you’re feeling frisky. These egg bites are filling, tasty, and unexpected upon the first bite. The flavor of these leeks with flaky dough are unmatched. And best of all, they only take 10 ingredients to make.


I've stuck to keeping this recipe vegetarian, but knock yourself out and add some diced ham or pancetta to these guys. They will not disappoint – whatever option you go with.


Hoping my egg bakes surround your table with good friends, family, or a furry friend. As we all may be spending the holiday a bit differently under the current circumstances, be sure to know good food will always have your back. As always, may the inspiration found here find light in your kitchen.


Happy Easter and blessings to all my foodies. Be safe.


XO//CATH



THE RECIPE


1 roll Pillsbury Crescent rolls

1 leek stalk, thinly sliced

1 cup spinach, chopped

8 eggs

3/4 cup Gruyère cheese

1/4 tsp smoked paprika

1 Tbsp olive oil

sweet pea shoots, chives, or sprouts for garnish

salt and pepper to taste


Optional: Add pancetta or cubed ham for non-vegetarian version. Sauté with leeks and spinach.


How to make it happen


Preheat your oven to 350ºF. Get out a cupcake tin and spray with baking oil (I‘d recommend an avocado or olive oil spray).


Turn a skillet up to medium heat and add tablespoon of olive oil. On a cutting board, thinly slice the leek stalk. Use the white/lighter green portion only that begins at base of stem. Do not cut into the darker green part of the leek – discard it. Put sliced leeks into the skillet and lightly garnish with salt and pepper. Sauté for about 8 minutes, or until leeks are lightly browned on edges.


Chop the spinach. Once leeks are browned, add the spinach to pan. Sauté for 2 mins and cut the heat. Take pan off of burner to avoid spinach getting overly done.


Take your greased cupcake tin and open the crescent rolls. Each roll is defined by dashed lines. You’ll be using all 8 triangular shaped rolls. Lay each one flat over a cupcake opening. As a cupcake tin has 12 slots, space out the 8 rolls so they don’t overcrowd one side of the tin. Now, begin to build your egg bake.


Place 1/4 cup of the leeks and spinach over each crescent shape. Spoon about a tablespoon of gruyere cheese over the sautéed mix. Then, carefully crack an egg over each one (8 total). Be careful – do not split the yolk! Dust each egg bake with a sprinkle of paprika.


Bake at 350ºF for 12 mins. Garnish with sweet pea shoots, chopped chives, or sprouts to bring out the onion-like flavor of the leeks. Enjoy!







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