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Leek & tomato eggy bread bake

Leek & tomato eggy bread bake

A star rating of 3.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up leftover white bread in this cheesy bake with leeks and tomatoes- it's great served with ketchup

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal416
fat24g
saturates12g
carbs29g
sugars6g
fibre4g
protein21g
salt1.5g
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Ingredients

  • 25g butter , plus extra for greasing
  • 200g crusty white bread , torn into chunks (all the better if it's a few days old)
  • 2 leeks , thinly sliced
  • 2 garlic cloves , finely chopped
  • 100g cherry tomato , halved
  • 4 eggs
  • 200ml milk
  • 100g strong cheddar , grated
  • ketchup , to serve (optional)

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.

Recipe from Good Food magazine, October 2013

Goes well with

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Overall rating

A star rating of 3.5 out of 5.7 ratings
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