Low Carb Baked Eggs With Leeks And Crème Fraiche

⏲ ~33 min total · prep 11 · cook 22 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 2 tbsp butter, plus more for the dish
• 2 leeks (white and light green parts only), halved lengthwise and sliced into thin half-moons
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 6 large eggs
• 1/3 cup crème fraîche
• 2 tbsp heavy cream
• 1 tbsp fresh chives, chopped

Instructions

1. Position a rack in the center of the oven and heat to 375°F. Butter a 9-inch pie dish or shallow 1-quart baking dish.
2. Melt the butter in a 10-inch skillet over medium-low, add the leeks and salt, and cook 8-10 minutes, stirring often, until the leeks are silky and just turning golden — lower the heat if they brown.
3. Spread the leeks evenly in the prepared dish and dot the crème fraîche over them by teaspoonfuls.
4. Make 6 shallow wells in the leeks with the back of a spoon and crack an egg into each; season the yolks with the pepper and drizzle the cream around the eggs, not over them.
5. Bake 12-14 minutes, rotating the dish once, until the whites are just set and opaque but the yolks still quiver when the dish is nudged.
6. Let stand 3 minutes — the carryover heat finishes the whites — then scatter the chives over and serve straight from the dish.

Why this recipe works

• Leeks cooked low Eight to 10 minutes at medium-low turns leek half-moons silky and sweet instead of browned and bitter. Rushed leeks keep a raw edge that runs through the whole dish.
• Creme fraiche pockets Dollops melted into the leeks make creamy pockets under each egg. Cream stirred through everything would even it out and lose the point.
• The 3 minute rest Carryover heat finishes the whites after the dish leaves the oven, which is how the yolks stay loose. Eggs baked to fully set in the oven arrive at the table overdone.

Tips for making this recipe well

Nudge, then decide

At the 12 minute mark, shake the dish lightly. Set whites with yolks that quiver mean pull it now; loose whites get 2 more minutes, checked each time.

Cream around, not over

The drizzle goes around the eggs so the yolks stay visible for judging doneness. Cream poured over a yolk sets a film that hides exactly what you need to see.

Season the yolks directly

Pepper on the yolks before baking seasons the richest part. The leeks carry the salt, so the yolks need their own.

Shallow dish, even baking

A 9-inch pie dish spreads the eggs into one layer where they finish together. A deep dish leaves center eggs raw while edge eggs toughen.

Lower heat for leeks

If the leeks take on color in the first minutes, drop the burner down. Golden is the target; brown leeks turn bitter in the bake.

Serving suggestions

The trouble with baked eggs is the short window between set whites and hard yolks, so this recipe plans its exit in advance: the dish leaves the oven while the yolks still quiver and a 3 minute rest finishes the whites off the heat. Serve it straight from the baking dish, chives scattered over the top. It eats like a crustless quiche and runs 5.7 net carbs a serving. A green salad or sliced tomatoes covers the vegetable slot; spoons and warm plates do the rest.

Storage and meal prep

Baked eggs are at their peak the hour they come out, and the yolks set further with every passing minute. Leftovers keep covered in the fridge for 3 to 4 days; rewarm covered in a 300°F oven for about 10 minutes. Skip the freezer here, since egg dishes weep as they thaw and the texture goes grainy. Cooked leeks on their own freeze fine, so double the leek step and freeze half for next time.

Variations worth trying

• Wilted spinach base Squeeze a thawed 10-ounce block of frozen spinach dry and spread it under the creme fraiche instead of leeks.
• Cheese over the leeks Half a cup of shredded gruyere scattered over the leeks before the eggs go in turns it into something closer to a quiche without the crust.
• Smoked salmon on top Lay slices of smoked salmon over the finished dish so they warm from residual heat. No extra baking time needed.
• Smaller dish Halve everything into a 6-inch dish and start checking at 10 minutes. The same quiver rule applies.

Frequently asked questions

Can I assemble it ahead?

Cook and spread the leeks up to a day ahead, then add the eggs cold from the fridge at bake time. Add a few minutes to the bake and judge by the quiver, not the clock.

My yolks came out hard. What happened?

The dish baked past the window, often because it sat in a hot oven after the timer or because the oven runs hot. Pull at the first quiver and let the rest finish on the counter.

What can replace creme fraiche?

Sour cream is the nearest stand-in, with full-fat Greek yogurt behind it. Both are tangier, so expect a brighter dish.

Can I add more eggs?

A 9-inch pie dish holds 6 eggs with room to spare; an 8th crowds them and the bake turns uneven. For more eggs, use a 9x13 dish and check earlier, since the layer thins out.

Are the yolks supposed to be runny?

Yes, that quiver is the design. The whites around them are fully set. Bake 3 to 4 minutes longer if your table prefers firm yolks.

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