Leek & tomato eggy bread bake
35 min
Ingredients
- 25g butter plus extra for greasing
- 200g crusty white bread torn into chunks
- 2 leeks thinly sliced
- 2 garlic cloves finely chopped
- 100g cherry tomato halved
- 4 eggs
- 200ml milk
- 100g strong cheddar grated
- ketchup to serve
Instructions
2 steps
- 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.
5 min - 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.
15 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
416cal
Protein
21.0g
Carbs
29.0g
Fat
24.0g
Fiber
4.0g
Sugar
6.0g
Sodium
2mg
