leek and gruyere baked eggs

baked eggs with leek and gruyere

This leek and gruyere baked eggs recipe is inspired by one of my favorite San Francisco breakfast spots, Marla Bakery. Perfectly cooked eggs bathe in a lemon cream sauce flavored with white wine, caramelized leeks, and fragrant garlic. What could be better?!

My husband and I consider ourselves lucky to live in the beautiful Silicon Valley. The pace of life can get overwhelming at times but we eagerly anticipate the reprieve of our nature filled weekends.

We make it a point to get outside most weekends and enjoy the 300 days of California sunshine a year! One of our favorite places in the San Francisco Bay Area is Land’s End. Along the shores of Ocean Beach, Land’s End is a historic park with a walking trail that hugs the bay and offers stunning views of the Golden Gate bridge.

It was during one of our evocative walks along the trail overlooking the ocean that we discovered Marla Bakery. Our sojourn started at Sutro Baths, the ruins of a historic swimming complex dating back to the 1800’s. We bundled up and ventured onto the foggy trail. Lost in conversation and distracted by the beautiful nature we suddenly found ourselves in the Outer Richmond district. Kenny [always on the lookout for food] spotted several happy San Franciscan’s walking out of a cafe with bakery boxes in hand. Hungry and an hour away from our car, we followed the trail of contented customers and instantly discovered our favorite SF breakfast spot!

No three hour brunch wait, no hipster avo toast for $20, and no pretense whatsoever. Marla Bakery is a quaint little restaurant, with a beautiful outdoor patio, house-made breads and baked goods, and delicious high quality fare. My favorite Marla creation: the baked eggs in lemon cream with kale. The eggs are perfectly baked with runny yolks intact. Eggs and kale are gently cooked in a lemon flavored cream and served with toasted slices of house-made sourdough. I swapped the kale for caramelized leeks and made a thicker sauce that can easily be swiped up with my own homemade sourdough bread. 

If you can’t get to San Francisco anytime soon, cook this recipe and enjoy a taste of the beautiful Bay Area!

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leek and gruyere baked eggs

leek and gruyere baked eggs

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  • Author: Sep Campos


  • 2 tablespoons butter, salted or unsalted
  • 1 tablespoon olive oil
  • 2 large leeks trimmed and cleaned, cut into ½ inch slices
  • ½ cup white wine
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 ½ cup half and half
  • 2 teaspoons lemon zest
  • 1 ounces gruyere cheese, shredded
  • 68 large eggs
  • Salt and pepper
  • Toasted slices of artisan bread for serving
  • Flaked salt (optional)


  1. Preheat oven to 425 degrees fahrenheit.
  2. Melt the butter and olive oil in a large ovenproof skillet or shallow dutch oven over medium heat.
  3. Add the leeks and 1 teaspoon sea salt. Cook, stirring often until softened and starting to brown, about 8 minutes.
  4. Deglaze the pan with wine and cook until the wine has evaporated, 4-5 minutes.
  5. Add the garlic and thyme, cook until fragrant, 2-3 minutes.
  6. Add the half and half, simmer until the milk is warm and steamy, 3-4 minutes.
  7. Turn the heat off, add the lemon zest and taste. Add salt if necessary.
  8. Gently crack the eggs into the cream, top with gruyere and bake in the oven (uncovered) until the whites are cooked and the yolk is still runny (there should be a wobble in the eggs when the pan is moved), 8-10 minutes.
  9. Sprinkle flaked salt over the yolk and serve with the crusty bread for dipping.
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