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Leek pesto egg bake

Leek pesto egg bake with hot honey chili crisp

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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!