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Leek & Broccoli Bake

Serves: 4-6 people

Prep time: 15 min

Cooking time: 35-40 min


6 eggs

3 handfuls of broccoli florets

1 leek

1tsp caraway seeds

1tsp paprika

1tsp turmeric


2tbsp olive oil

Hard cheese for a topping (optional)


  1. Wash the broccoli and cut into florets. Then place in a saucepan with 1cm of boiling water, cover with a lid, reduce the heat and cook until the water evaporates and the broccoli becomes softer, around 7-10 min.
  2. While broccoli is cooking, chop the leeks and add to a roasting dish with some olive oil.
  3. Add the spices, a bit of salt, the softened broccoli and mix well.
  4. Whisk the eggs in a bowl, add a pinch of salt and pour over the veggies in the tray. The veggies should be covered by the egg mixture.
  5. Bake at 180°C for 35-40 min until the eggs are cooked through.
  6. Once it’s cooked and still hot, add the grated cheese to the top and allow to melt.


I prefer cooking broccoli in a small amount of water (or steaming), rather than boiling, to avoid the leakage of nutrients into the water which would be thrown away.

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