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Eggs in ramekins
Eggs in ramekins

Eggs in ramekins

Preparation 20 minutes
Cooking time 30 minutes
Servings 6


  • 30 ml (2 tsp) butter
  • 1/2 red pepper, diced
  • 1 leek, thinly sliced
  • 1 medium zucchini, diced
  • 1 yellow-fleshed potato, peeled and diced
  • 180 ml (3/4 cup) chicken, or vegetable, broth
  • 24 leaves baby spinach
  • 125 ml (1/2 cup) goat cheese, or about 112 g (4 oz) feta, crumbled
  • 6 eggs
  • Salt and pepper


  1. Preheat the oven to 180°C (350°F).
  2. In a small skillet over medium heat, melt the butter and sauté the pepper, leek, zucchini and potato for 12 to 15 minutes or until the vegetables are tender and lightly browned.
  3. Season with salt and pepper.
  4. Place 6 ramekins on a baking sheet and divide the vegetable mixture, broth, spinach leaves and cheese among them.
  5. Crack one egg over each vegetable-filled ramekin.
  6. Bake in the centre of the oven, about 15 minutes or until egg whites are set and yolks start to thicken.
  7. Serve with toasted baguette slices.
Availability in stores