Food & Drink

Baked Eggs with Braised Leeks

Eggs and creamy gravy, all in one easy-bake breakfast dish

Photo: Jacqueline Stofsick | Food Styling: Phillip Rhodes

“The recipe is a starting-off point. Add different ingredients—from bacon to truffles—and play with it.” –Tom Colicchio, Top Chef judge and founder of Crafted Hospitality


    • 2 cups heavy cream

    • 2 garlic cloves

    • 2 tbsp. olive oil

    • 2-3 leeks, rinsed, dried, and julienned

    • ½ cup chopped mushrooms

    • Salt and black pepper, to taste

    • 2 eggs


  1. Pour cream into a small sauce pan with garlic and bring to a simmer of medium-low head for 5 minutes. Set aside to steep for 15 minutes.

  2. Warm olive oil in a skillet over medium-low, add leeks, and sauté until soft, about 8 minutes. Add 2 oz. water and mushrooms. Cover and cook for 5 minutes. Season with salt and pepper.

  3. Transfer leek mixture to a baking dish or divide between two individual gratin dishes. Strain cream and pour over leeks. Crack 2 eggs on top. Bake at 350 degrees for 10 to 15 minutes or until eggs reach desired doneness.

Recipe courtesy of Tom Colicchio