HAM, LEEK, EGG & CHEESE PIES
A quick and easy dish which can be served as a starter or for breakfast, brunch or lunch. My adaptation of a recipe Australian cook Iain Hewitson (Huey) adapted from a recipe by London food writer Jill Dupleix.
Provided by bluemoon downunder
Categories Breakfast
Time 28m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170°-180°C.
- Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness).
- Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
- Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
- Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Nutrition Facts : Calories 498.4, Fat 44, SaturatedFat 24.8, Cholesterol 337.7, Sodium 492.1, Carbohydrate 6.4, Fiber 0.3, Sugar 1.4, Protein 20.2
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