Leek & Broccoli Bake

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Leek & Broccoli Bake

Recipe by Pebble FertilityCourse: Breakfast & Smoothies


Prep time


Cooking time




  • 6 eggs

  • 3 handfuls of broccoli florets

  • 1 leek

  • 1tsp caraway seeds

  • 1tsp paprika

  • 1tsp turmeric

  • Salt

  • 2tbsp olive oil

  • Hard cheese for a topping (optional)


  • 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.
  • While broccoli is cooking, chop the leeks and add to a roasting dish with some olive oil.
  • Add the spices, a bit of salt, the softened broccoli and mix well.
  • 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.
  • Bake at 180°C for 35-40 min until the eggs are cooked through.
  • 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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