Leek bake with eggs

Leek bake with eggs

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 408 kcal
, Fat: 20 g
, Carbohydrate: 37 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mashed potatoes

1 kg mealy potato
salted water, boiling
1 ½ dl milk
50 g butter
1 pinch nutmeg
salt and pepper to taste


400 g leek
1 tbsp rapeseed oil
½ tsp salt


4 fresh eggs
4 pinches salt
a little pepper
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How it's done

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).


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


Bake for approx. 15 mins. in the top 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 about another 10 mins.

Good to know
Tip: Replace the leek with celery.

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