This Hot Honey Chili Crisp Leek Pesto Egg Bake is great for a slow weekend morning. The Egg bakes are easily customizable!
This Hot Honey Chili Crisp Leek Pesto Egg Bake is a bold, flavor-packed twist on baked eggs. Sweet, tender leeks are folded into a vibrant pesto base, then topped with eggs and baked until just set. A drizzle of hot honey and spoonful of chili crisp bring a perfect balance of sweet heat, herbiness, and savory depth, making each bite exciting and layered.
It’s equally great for a weekend brunch centerpiece or a quick weeknight dinner with crusty bread on the side. The leeks add a mellow sweetness, the pesto keeps things fresh and bright, and the hot honey chili crisp combo gives it that crave-worthy kick that keeps you coming back for more.
If you enjoyed this, check out some of my other breakfast ideas for more delicious inspiration.
Hot Honey Chili Crisp Leek Pesto Egg Bake
Ingredients
The leek pesto
- 1/4 cup basil leaves
- 1/4 cup toasted walnuts
- 1/2 cup cooked leeks (2-3 leeks)
- 3/4 cup olive oil
- 1/2 cup parmesan
- salt and pepper
- squeeze of lemon
The rest
- 1/4 cup walnuts
- 1/2 sheet puff pastry, thawed (I used store-bought) (I ended up only using have the sheet just because I was only making this for 2, but if you’re making it for 2+ I would double the recipe)
- 2-3 eggs 1 whisked for egg wash + 1-2 eggs on top (depending on how big)
- 3/4 cup gruyere, grated
- drizzle of hot honey
Instructions
- Preheat oven to 400. Add walnuts to a sheet pan and bake for about 7 min or until toasted. Remove. Use 1/4 cup for crust and roughly chop. Set the other 1/4 cup aside for the pesto.
- Lay out puff pastry on parchment paper and lightly score the sides with a fork. Brush egg wash over crust and then top with chopped toasted walnuts
- Make your leek pesto by first cooking your leeks. Wash leeks thoroughly and then chop into coin shapes. Discard green ends. Add EVOO to a pan and add leeks. Season with salt and pepper and cook until slightly browned. In a food processor, combine cooked leeks, the remaining walnuts, olive oil, lemon juice, basil, parmesan, salt and pepper. Blend until combined. Taste and adjust accordingly to taste.
- Spread over puff pastry. Top with gruyere. Crack and egg over the top. Use the cheese to create little walls so your egg stays in the middle of the pastry.
- Transfer to a parchment lined baking sheet and bake for about 10 min or until egg is cooked on top. Remove and top with hot honey chili crisp. Eat right away. Enjoy!
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