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Baked Eggs with Spinach and Leeks

Andy Baraghani
  • 35 minutes
  • Serves 2

INGREDIENTS

8 cups

Baby spinach

1

Garlic clove

1

Leek, medium

1/2 tsp

Lemon, zest

1/2 tsp

Thyme

4

Eggs, large

1/4 tsp

Aleppo pepper or crushed red pepper flakes

1

Kosher salt

2 tbsp

Olive oil

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream