Leek & tomato eggy bread bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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.
