Leek & tomato eggy bread bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butterplus extra for greasing
- 200g crusty white breadtorn into chunks (all the better if it's a few days old)
- 2 leeksthinly sliced
- 2 garlic clovesfinely chopped
- 100g cherry tomatohalved
- 4 eggs
- 200ml milk
- 100g strong cheddargrated
- ketchupto serve (optional)
Nutrition: per serving
- kcal416
- fat24g
- saturates12g
- carbs29g
- sugars6g
- fibre4g
- protein21g
- salt1.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
step 2
Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.
