Leek and Tomato Eggy Bread Bake Recipe
Bake the Eggy Leek & tomato bread
Ingredients
25G butter, plus extra for greasing
200g crisp white bread, torn into pieces (all the best when it's a few days old)
2 leeks, thinly sliced
2 cloves of garlic, finely chopped
100g cherry tomatoes, cut in half
4 eggs
200ml milk
100g strong cheddar, grated
Ketchup, to serve (optional)
Heating furnaces up to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large frying pan until it starts to froth. Add leeks and garlic and simmer over medium heat for 5 minutes. Pour the sweet spoon mixture over the bread and pour on with cherry tomatoes.
Beat the eggs, the milk and the cheddar. Season, then pour on bread and cook for 15-20 minutes until golden and swollen. If you want, serve with ketchup.
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