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  • 8 large eggs
  • 1 teaspoon dry mustard, 1/3 palmful
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon granulated garlic
  • Salt and pepper
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/4 cup grated Gruyère
  • 1 tablespoon olive oil
  • 2 leeks, cut into half moons then cleaned and dried
  • 2 tablespoons butter


Serves: 4


Preheat oven to 375°F.
Separate eggs, placing the yolks in one bowl and the whites in another. Whisk up whites to medium-firm peaks. Whisk up yolks with dry mustard, Herbes de Provence, garlic, salt, pepper and cheeses.
Heat a 10-inch skillet over medium to medium-high heat with oil, 1 turn of the pan.  When oil is hot, add leeks and lightly brown, 4-5 minutes; remove from pan to a plate. Melt butter in skillet, let foam subside. Fold egg whites into yolks and pour mixture into skillet. Scatter leeks over eggs as they begin to set and edges firm up. Transfer to oven and bake 15-18 minutes until golden and puffed.  
Serve roasted cherry tomatoes and roasted potatoes alongside.