Baked eggs with Roquefort recipe

  • Serves 6
  • 15 mins to prepare and 35 mins to cook
  • 348 calories / serving
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075018 Baked eggs with leek and roquefort HERO

Clean the leeks and cut into chunks. Peel and finely dice the onions. Crumble the Roquefort. Heat the butter in a frying pan. Add the leek and onions and fry for two minutes, stirring all the time. Pour on the stock and season with pepper. Cover and cook for 30 minutes.

Preheat the oven to gas mark 8, 240°C.

Drain the leeks and share them between 6 ramekins. Sprinkle them with crumbled Roquefort. Pour the cream over the top and grind on some pepper. Break an egg into each ramekin and place in the oven. Cook for 5 to 6 minutes until set. 

Serve straight from the oven.

Add a pinch of ground nutmeg to each ramekin before cooking. 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 1 bunch leeks
  • 250g Roquefort
  • 6 eggs
  • 2 onions
  • 300ml single cream
  • 300ml vegetable stock
  • 50g unsalted butter
  • salt
  • pepper
  • Energy 1440kj 348kcal 17%
  • Fat 28g 40%
  • Saturates 15g 76%
  • Sugars 3g 3%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 3.9g Protein 17.9g Fibre 3.9g


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