Leek and Herb Egg Bake

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 6

Featuring leeks, spring onions and a medley of fresh herbs, our egg bake is perfect for a brunch. We’ve used an heirloom variety of spring onions known in California as purple scallions and distinguished by their vibrant reddish-purple stems, which have a milder, sweeter flavour than regular green spring onions. We chop the dark green tops, combine them with herbs and fold into the egg mixture along with three kinds of cheese. The remaining portions of the spring onions are baked on top. You can easily substitute regular spring onions. We love to serve this dish with a dollop of pesto and a side of sourdough toast.

Ingredients

2 spring onions
1/4 cup (10 g) chopped fresh herbs, such as tarragon, chives, dill and/or basil, plus whole leaves and sprigs for garnish
10 eggs
Sea salt and freshly ground pepper
1/3 cup (80 ml) pure cream
1/3 cup (40 g) grated parmesan
1/2 cup (125 g) fresh ricotta
1/2 cup (60 g) crumbled goat’s cheese
1 Tbs. unsalted butter or extra-virgin olive oil
2 small leeks, white and light green portions, halved lengthwise and rinsed well
Grated lemon zest for garnish
Extra-virgin olive oil for drizzling
Flaky sea salt

Directions:

Preheat an oven to 180°C. Spray a 20cm square baking pan with non-stick cooking spray.
Chop the dark green tops off the spring onions, then cut the remaining portion of the spring onions in half lengthwise. In a small bowl, stir together the chopped tops and herbs. Set the spring onion halves aside.
In a large bowl, whisk together the eggs, 1 tsp. salt and 1/4 tsp. pepper until blended. Whisk in the cream, parmesan and chopped herb mixture. Using a rubber spatula, gently fold in the ricotta and goat’s cheese, leaving the cheese in small clumps.
Pour the egg mixture into the prepared baking pan and bake until the eggs are just starting to set, about 15 minutes.
Meanwhile, in a large frying pan over medium-high heat, melt the butter. Add the leek halves and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a paper towel-lined plate. Add the spring onion halves to the pan and cook, turning once, until lightly browned, about 1 minute per side. Transfer to the plate. Pat the leek and onions dry if needed.
After the eggs have baked for 15 minutes, remove the pan from the oven and arrange the leek and spring onion halves, cut sides up, on top. Continue to bake until the eggs are cooked through and puffed up and the centre jiggles slightly when gently shaken, 10 to 15 minutes more.
Let the egg bake cool in the pan for 5 to 10 minutes, then garnish with herb leaves and sprigs and lemon zest. Drizzle with olive oil and sprinkle with flaky sea salt. Cut into slices and serve. Serves 6.
Williams Sonoma Test Kitchen

Leek and Herb Egg Bake