Leek & tomato eggy bread bake
Ingredients
- Step 1 25g butter , plus extra for greasing
- Step 2 200g crusty white bread , torn into chunks (all the better if it's a few days old)
- Step 3 2 leeks , thinly sliced
- Step 4 2 garlic cloves , finely chopped
- Step 5 100g cherry tomato , halved
- Step 6 4 eggs
- Step 7 200ml milk
- Step 8 100g strong cheddar , grated
- Step 9 ketchup , to serve (optional)
Calories: 416
Carbohydrate: 29 g
Protein: 21 g
Fat: 24 g
Cook time: 35 minutes
Prep time: 10 minutes
Total time: 45 minutes
Servings: 4
TAGS
Main course
British
Budget
Calcium
comfort food
Family meal
Folate
Katy Greenwood
Quick meal
Vegetarian
Weekday
Directions
- 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.