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Recipe Collection

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Everything-Spring Baked Eggs

Everything-Spring Baked Eggs Related:   breakfast & brunch, dairy, eggs, gluten-free, kid-friendly, Shavuot, vegetarian

Prep time: 5–10 minutes

Cook time: 35–40 minutes

Yield: 8–12 servings

So this is actually a pretty perfect dish. Not to brag or anything. Everything in it is green. Or white. It is fatty, yet clean, healthful, but not boring. And easy. Like, really, really easy. And crowd-friendly because you can make a ton of these veggies ahead of time (up to 5 days in advance), crack in some eggs an hour before you want to serve it and you are done.

Did I mention that this is also a versatile recipe? Don’t like asparagus? Substitute mushrooms. Don’t like leeks? Substitute tomatoes. Don’t like feta? Use any other cheese. The ingredients can change, but the concept remains the same: sautéed veggies thickened with cream and then baked with eggs until the whites are set and everyone is ready to eat. Serve it with bread and fruit, some strong beverages and something sweet for dessert. Because dessert is totally a thing for breakfast on the weekends.


  • 3-4 tablespoons oil or butter for sautéing the veggies
  • 2 gigantic leeks, cleaned and sliced thinly
  • 6 cloves fresh garlic, sliced thinly
  • 2 bunches fresh scallions, sliced
  • 2 chilies (I like Fresno, but jalapeños work too), minced
  • 2 bags frozen greens (collards, spinach, etc.)
  • 1 bunch asparagus
  • 2 cups heavy cream (just do it—don’t think about it)
  • Pinch of dried thyme
  • Salt and pepper to taste
  • 8-12 fresh eggs
  • ¼ pound fresh feta cheese
  • Fresh parsley for garnish


  • Preheat oven to 375 degrees. Heat oil or butter in a very large sauté pan. Sauté the leeks until they get soft. Throw in the garlic, scallions and chilies, and let those cook until they become fragrant and a little browned.
  • Throw in the greens and cook out all of the water that froze into them. I mean it. These veggies should appear dry by the time you are done cooking them. There should be no steam coming up from them and no residual liquid in the pan. Extra water will, well, water down your final dish, and who needs that?
  • Chop the woody ends off asparagus, and cut stalks into thirds. Turn the heat off the pan and throw in asparagus and cream, a few big pinches of thyme, salt and pepper. Mix all the ingredients together and spoon it out into a 9-by-13-inch baking dish.
  • At this point, you can either refrigerate the veggies until you are ready to bake your eggs, or you can use a spoon to dig out small wells into them. There should be one well for every egg you intend to crack into it. Crack your eggs into the wells, crumble some feta cheese over the top, hit the whole thing with a bit more salt and pepper and a few drizzles of oil. Cover the pan with tin foil and throw it carefully into the oven for about 30 minutes, or until the eggs have cooked all the way through to your liking. Garnish with fresh parsley and enjoy!

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