Leek, Bacon and Gruyère Baked Eggs

Ingredients

• 8 large eggs
• 150 g smoked bacon lardons
• 2 leeks
• 80 g Gruyère cheese
• 100 ml double cream
• 1 tsp Dijon mustard
• 20 g butter
• 5 g fresh thyme

Method

1. 1

   Preheat the oven to 190°C/170°C fan. Slice the leeks into rounds and fry with the lardons in butter for 6–7 minutes until soft and golden.

2. 2

   Stir in the Dijon mustard and thyme leaves, then divide the mixture between four individual ovenproof dishes.

3. 3

   Mix the eggs with the double cream and season well. Pour evenly over the leek mixture.

4. 4

   Grate the Gruyère over the top of each dish and bake for 15–18 minutes until just set with a slight wobble.

5. 5

   Serve immediately with crusty bread for dipping.