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Leek & Tomato Eggy Bread Bake

Leek & Tomato Eggy Bread Bake

Ingredients
25g Butter, Plus Extra For Greasing 200g Pane Turano, 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 (Optional)

Directions
Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn Pane Turano. 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. 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.

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