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baked eggs with leeks
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Baked Eggs with Leeks, Tomatoes and Prosciutto

These Baked Eggs with leeks, tomatoes and prosciutto is a super easy to throw together egg dish, perfect for a quick breakfast or brunch.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bakes eggs
Servings: 2 servings
Calories: 497kcal


  • 1 large leek or 2 small sliced up in thin slices
  • 4 tablespoon whipping cream
  • 6 large eggs
  • 12 cherry tomatoes
  • 2 slices prosciutto chopped
  • 1/4 cup Parmesan cheese freshly grated
  • 1 tablespoon butter unsalted
  • salt and pepper to taste
  • parsley for garnish


  • Preheat oven to 350 F degrees.
  • Butter the ramekins.
  • Saute the leeks in the butter for 3 to 5 minutes.
  • Divide the leeks among the two ramekins. Crack and egg in each ramekin, add 1 tbsp of whipping cream in each and grate some Parmesan cheese over the egg.
  • Add 1 slice of the prosciutto to each ramekin, crack another egg, add some tomatoes, and more Parmesan cheese.
  • Crack the last egg in each ramekin, add the tomatoes, Parmesan cheese and parsley.
  • Season with salt and pepper.
  • Bake for about 20 minutes.


Calories: 497kcal | Carbohydrates: 13g | Protein: 27g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 628mg | Sodium: 499mg | Potassium: 532mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2767IU | Vitamin C: 29mg | Calcium: 289mg | Iron: 4mg