Crispy leek & feta eggs
A healthy, delicious, balanced brunch.
Crispy leek & feta eggs are a simple, one-pan dish designed for ease and nourishment. Slow-cooked leeks become soft and sweet, paired with garlic, gentle heat from cayenne pepper, and creamy feta, before being finished with eggs and toasted pine nuts for texture and balance.
Nutritionally, this recipe supports gut and nervous system health through prebiotic fibres from leeks, high-quality protein and B vitamins from eggs, magnesium-rich greens, and sulphur compounds from alliums that support natural detox pathways. Healthy fats help with satiety and nutrient absorption, making this a grounding, stress-supportive meal with minimal prep.
Perfect for an easy breakfast or lunch, this is a delicate & comforting way to celebrate leeks in their simplest, most satisfying form.
INGREDIENTS
Serves 2
2 small leeks, washed & finely sliced
6 cloves garlic, minced
30g pine nuts
30g unsalted butter (or 1 tbsp extra virgin olive oil)
2 handfuls spinach
1 tsp sweet paprika
¼ tsp cayenne pepper
1 tsp honey
Juice of ½ lemon
60g feta
2 eggs
Salt & black pepper
METHOD
Toast the pine nuts until golden and set aside.
Heat the butter or olive oil in a small frying pan.
Add the leeks with a pinch of salt and a generous crack of black pepper. Turn the heat right down and cook for 3–4 minutes until soft and lightly golden.
Add the garlic, lemon juice, honey, paprika and cayenne. Stir well and cook for 2 minutes. Add the spinach and allow it to wilt.
Crumble the feta into the gaps between the vegetables, cover the pan and cook for 2–3 minutes until melted and beginning to crisp.
Make two small wells and crack an egg into each. Cover again and cook for 2–3 minutes, until the whites are set.
Serve with pine nuts and another crack of black pepper.
Eat while warm, and enjoy :)