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sautéed leeks and eggs

Prep Time: 5 minutes              Total Time: 20 minutes            Servings: 4
Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4
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From our health guide

Don’t let the eggs fool you. This recipe makes for a savory and hearty meal that’s sure to fill you up at dinner. The best part - you won’t be in the kitchen all night. This dish is so quick and easy to throw together any night of the week.
- Firefly’s Health Guides
Great Source of:

Vitamin A

Vitamin C


Great source of:

Vitamin A

Vitamin C


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6 eggs (great source of protein)
1 ¼ cups chicken or vegetable stock
2 large leeks (great source of vitamin A and vitamin C)
2 Tbsp olive oil
1 cup baby spinach
1 Tbsp butter
3 ¼ oz feta, parmesan or mozzarella cheese
1 ½ tsp ground cumin
2 Tbsp lemon juice
Salt and pepper (to taste)
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cooking tools

Stirring spoon
Measuring cups
Non-stick pan
Measuring spoons
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Heat butter and 1 Tbsp of olive oil in a large non-stick pan over stove on medium-high heat.
Add leeks once butter begins to foam and season with salt and pepper.
Sauté until leeks are soft, about 3 minutes.
Bring to a boil and cook until most of the liquid has evaporated, about 4-5 minutes.
Carefully add spinach and cook until wilted, about 1 minute. Then lower heat to medium.
Make small indents in the mixture with a spoon and crack an egg into each indent.
Sprinkle cheese, salt and pepper over top, then cover pan.
Simmer until egg whites are cooked and yolks are cooked to your liking, about 4-5 minutes.
Serve and enjoy!

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