Cheesy Broiled Eggs

Total Time Prep: 25 min. Cook: 10 min.
Yield 2 servings
Contest Winner
Test Kitchen Approved
Transform soft-boiled eggs into an ooey-gooey breakfast bake. These cheesy broiled eggs are paired with cooked greens and a creamy sauce, then are broiled to melty perfection.

Ingredients

  • 4 large eggs
  • 2 medium leeks (white portion only), sliced
  • 2 cups fresh spinach, chopped
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup shredded Gruyere cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon minced fresh tarragon
  • 2 slices toasted sourdough bread, optional

Directions

  1. Bring a medium saucepan of water to a boil. Add eggs; simmer for 6 minutes. Remove immediately to an ice bath. Peel and set aside.
  2. Meanwhile, add leeks to a skillet. Cook until tender, 3-4 minutes. Add spinach; cook until wilted.
  3. In a small saucepan, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in half-and-half cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat.
  4. Place leek and spinach mixture into a 1-qt. baking dish. Top with eggs and Gruyere. Pour sauce over top and sprinkle with Parmesan cheese.
  5. Preheat broiler to high. Cook until cheese is bubbly and browned. Garnish with fresh tarragon before serving with toasted bread slices.

Nutrition Facts

1 serving: 615 calories, 46g fat (25g saturated fat), 478mg cholesterol, 1867mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 28g protein.

This dish is perfect for brunch or even a meatless dinner. The eggs are cooked until the yolks are jammy, then you nestle them on a bed of sauteed leeks and spinach. Gruyere cheese adds a nutty flavor, and the bechamel sauce ties it all together. —Donna Cianciola, Nottingham, Maryland
Recipe Creator

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