Skip to main content

Spinach, leek and sausage bake

Skip to IngredientsSkip to Method

With spinach and leek this Sausage bake is a great fuss-free dinner that is delicious and easy to make.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Spinach, leek and sausage bake


  • 2 leeks, thinly sliced
  • 200g cup mushrooms
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 500g pkt Coles Finest Pork Calabrese Sausages
  • 80g baby spinach leaves
  • ¼ cup (60ml) cream
  • 4 Coles Australian Free Range Eggs
  • 1½ tbs finely grated parmesan
  • Chopped chives, to serve
  • Thinly sliced long red chilli, to serve
  • Sliced Coles Bakery Stone Baked White Sourdough Vienna, toasted, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Combine the leek, mushrooms, garlic and half the oil in a large baking dish. Roast for 20 mins or until the leek is tender.
  2. Step 2

    Meanwhile, heat the remaining oil in a large frying pan. Cook the sausages, turning, for 5 mins or until browned all over.
  3. Step 3

    Add the spinach to the leek mixture and toss to combine. Use the back of a spoon to make 4 indents in the spinach mixture in the dish. Carefully crack an egg in each indent. Drizzle with cream. Arrange the sausages over the spinach mixture. Sprinkle with parmesan. Season. Bake for 15 mins or until the eggs are just cooked and sausages are cooked through.
  4. Step 4

    Sprinkled with chives and chilli. Serve with the bread.