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A community recipe by

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Just get a regular muffin pan, some rucola, balsamic cream and olive oil to the side and you have a perfect comfort dish for the morning that doesn't necessarily even have to include any carbs ...if you don't make toast to compliment it. This breakfast is also gluten free, dairy free, lactose free and goes along with keto and paleo diet as well.


Serves: 4

  • 8 medium eggs (free-range)
  • 32 rashers streaky bacon
  • 32 slices leeks
  • 8 sprinklings of ground black pepper
  • 4 bunches rocket
  • 4 dashes extra virgin olive oil
  • 4 shots balsamic vinegar
  • 1 pinch of salt (for the salad)
  • 8 pinches of cayenne chilli (optional, for the eggs)


BREAKFAST EGGS WITH LEEKS IN BACON NEST is a community recipe submitted by helenalaura and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Start by setting the oven to 175 - 180 degrees Celsius or 345 - 355 Fahrenheit. You don't need to grease your pan as there will be plenty of streaky bacon fat melting away right from the start.
  2. Pad and line 8 pan wholes nicely with 4 slices of streaky bacon each. As you can see from a photo below, I used 2 styles of streaky bacon (American and smoky farmhouse streaky bacon). The farmhouse streaky bacon can be thicker and in that case change the amount of rashes for each est to 3 or even 2, depending on the thickness.
  3. Then slice your leek and wash the rings thoroughly on a sieve under a good warm flow of water. The leeks like to collect some soil and dirt in between its layers, so washing only outside is not enough.
  4. And now it's time to carefully crack your eggs into each nest - ideally by not breaking the yolk ...but you know... if it happens, then it happens and don't make a big deal of it. It may seem that your eggs don't fit in, but if you pour them slowly, they hold their size and will not run out.
  5. Grind or sprinkle some black pepper to each. I advise you to not add any salt as the streaky bacon is giving more than enough.
  6. When your oven is ready, then the eggs are ready to go in as well. Put the pan on the center rack and let them sit there 17 - 20 min, depending on if you want the yolk to be softer or harder. It will no be too much flowing even by 17 minutes, because the idea of this dish is to be able to snack it from the hand, when cooled down a bit (it's not imperative though - you can use fork and knife of course too.

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