Baked eggs with leeks, or uova in cocotte ai porri, is a delightful Italian dish that brings together simple yet flavorful ingredients for a wholesome meal.
This recipe is a perfect choice for a light lunch or brunch, offering a balance of rich, creamy egg yolks and sweet, tender leeks.
While it’s not the quickest meal to prepare, the results are well worth the effort.
The leeks are gently cooked in butter and wine until they’re meltingly soft, adding a subtle sweetness to the dish. The eggs are then baked to perfection, with creamy yolks that remain runny, making every bite luxurious.
This dish may seem fancy, but it’s surprisingly easy to make, requiring just a few ingredients and some patience.
The trickiest part is handling the eggs—separating the whites from the yolks and carefully baking them to ensure the whites are fully cooked, but the yolks remain creamy. This method ensures a beautifully presented dish with contrasting textures.
Not only is this recipe a comforting and satisfying meal, but it's also versatile. You can enjoy it as a breakfast dish, a light lunch, or even serve it as an elegant appetizer at dinner. The mild flavor of leeks paired with rich eggs creates a dish that feels indulgent without being heavy.
Ingredients
Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: 4
- 4 eggs
- 4 leeks
- 1 bay leaf
- 40 g (about 3 tablespoons) of unsulted butter
- 100 ml (about ⅓ cup) of dry white wine
- 3-4 tablespoons of vegetable broth
- A pinch of grated nutmeg
- Salt and pepper, to taste
- Fresh chives and thyme, for garnish
Instructions
Step 1) - To make Baked Eggs with Leeks start by cleaning the leeks. Trim off the root ends and remove the tough outer layers. Cut off the dark green tops, leaving only the pale green and white parts. Slice the leeks thinly and rinse them well to remove any dirt.
In a large pan, melt the butter over low heat. Add the leeks, bay leaf, a pinch of salt, pepper, and the grated nutmeg. Let everything cook for 3-4 minutes, stirring occasionally, until the leeks start to soften.
Step 2) - Pour in the white wine, stir, and allow it to evaporate. Add 3-4 tablespoons of hot vegetable broth to the pan, cover with a lid, and let the leeks simmer on low heat for about 20 minutes. Stir occasionally, adding more broth if necessary. The leeks should be soft and tender when done. Remove the bay leaf.
Step 3) - Divide the cooked leeks into four individual oven-safe dishes.
Carefully crack each egg and separate the whites from the yolks. Pour the egg whites over the leeks in each cocotte, and reserve the yolks in separate small bowls.
Place the cocottes under your oven’s grill on high for 3-4 minutes, until the egg whites are set.
Once the whites are cooked, gently slide one egg yolk on top of each cocotte.
Step 4) - Return the dishes to the grill for about 1 minute, just enough to warm the yolks without cooking them through.
Remove the cocottes from the oven and garnish with fresh chives and thyme. Serve immediately while the yolks are still creamy and runny.
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- Leek Risotto Recipe | Risotto ai Porri
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Storage
Although Baked Eggs with Leeks is best enjoyed immediately, if you have leftovers, you can store them in the refrigerator for up to 1 day. When reheating, do so gently in the oven to avoid overcooking the eggs.
Kitchen Tools and Equipment
To make this dish, you won’t need many specialized tools, but having the right kitchen items will make the process smoother.
- Large pan: For cooking the leeks to perfection in butter and wine.
- 4 oven-safe small baking dishes: These are essential for baking the eggs and leeks individually, ensuring each portion is evenly cooked.
- Small bowls for separating egg yolks: These will help you handle the yolks carefully, keeping them intact before adding them to the dish.
- Spatula: A soft spatula works best for stirring the delicate leeks while they cook.
Tips
- Keep the yolks intact: When handling the egg yolks, be gentle to avoid breaking them. Using a small cup helps you control the process better.
- Low and slow for the leeks: Cooking the leeks slowly with broth ensures they become tender and flavorful without burning.
- Timing is key: Pay close attention to the broiling time when cooking the egg whites and yolks to avoid overcooking.
Variations
- Cheesy Twist: Sprinkle some grated Parmigiano-Reggiano or Gruyère over the leeks before adding the egg whites for a cheesy, savory touch.
- Spicy Version: For a bit of heat, add a pinch of red pepper flakes to the leeks as they cook.
Recipe Card

Baked Eggs with Leeks (Italian Uova in Cocotte Recipe)
Ingredients
- 4 eggs
- 4 leeks
- 1 bay leaf
- 40 g butter about 3 tablespoons, unsalted
- 100 ml dry white wine about ⅓ cup
- 3-4 tablespoons vegetable broth
- nutmeg a pinch, grated
- salt to taste
- pepper to taste
- herbs chives and thyme for garnish
Instructions
- To make Baked Eggs with Leeks start by cleaning the leeks. Trim off the root ends and remove the tough outer layers. Cut off the dark green tops, leaving only the pale green and white parts. Slice the leeks thinly and rinse them well to remove any dirt.
- In a large pan, melt the butter over low heat. Add the leeks, bay leaf, a pinch of salt, pepper, and the grated nutmeg. Let everything cook for 3-4 minutes, stirring occasionally, until the leeks start to soften.
- Pour in the white wine, stir, and allow it to evaporate. Add 3-4 tablespoons of hot vegetable broth to the pan, cover with a lid, and let the leeks simmer on low heat for about 20 minutes. Stir occasionally, adding more broth if necessary. The leeks should be soft and tender when done. Remove the bay leaf.
- Divide the cooked leeks into four individual oven-safe dishes.
- Carefully crack each egg and separate the whites from the yolks. Pour the egg whites over the leeks in each cocotte, and reserve the yolks in separate small bowls.
- Place the cocottes under your oven’s grill on high for 3-4 minutes, until the egg whites are set.
- Once the whites are cooked, gently slide one egg yolk on top of each cocotte.
- Return the dishes to the grill for about 1 minute, just enough to warm the yolks without cooking them through.
- Remove the cocottes from the oven and garnish with fresh chives and thyme. Serve immediately while the yolks are still creamy and runny.
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