Baked Eggs in Creamy Leeks & Mushrooms

Savor the harmony of baked eggs, creamy leeks, and mushrooms for a hearty and nutrient-packed breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine breakfast
Servings 2


  • 200 g portabellini mushrooms sliced
  • 200 g leeks washed & sliced
  • 1 clove garlic grated
  • 200 ml low sodium chicken stock
  • 4 tbsp plain fat free yoghurt
  • 1 pinch ground nutmeg

To serve

  • cold pressed extra virgin olive oil or avocado oil for cooking
  • low carb bread or sprouted wholemeal bread
  • salt and pepper to taste


  • Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
  • Preheat oven to 190˚C.
    Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
  • Add mushrooms and cook, stirring occasionally, until well browned.
    Season lightly with salt and pepper.
    Remove from the heat and transfer to a plate.
  • Place the pan back on the heat and add leeks.
    Cook, stirring often, until softened but not browned.
    Use a lid to create steam and help cook the leeks without needing extra oil.
    Once softened, add the garlic and cook for a minute until fragrant.
  • Pour in the chicken stock and bring to a simmer.
    Reduce slightly but keeps things nice and saucy.
    Switch off the heat and stir through the yoghurt and nutmeg.
    Add the golden mushrooms back into the mix and taste to adjust seasoning.
  • Divide mixture between two oven safe small casseroles or mini frying pans.
  • Using a spoon, make little egg-sized indentations in the creamy mixture.
    Crack an egg into each well and season with salt.
  • Bake until egg whites are set and yolks are done to your liking.
    12 to 15 minutes, depending on how you like your eggs.
    Remove from the oven and sprinkle with freshly ground black pepper.
  • Serve with warm low carb toast and enjoy!
Keyword breakfast, diabetic