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
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 30.5 g
- Carbohydrate
- 4.3 g
- of which sugars
- 3.1 g
- Fat
- 44.3 g
- of which saturates
- 21.1 g
- Fibre
- 1.9 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Stir in the Dijon mustard and thyme leaves, then divide the mixture between four individual ovenproof dishes.
- 3
Mix the eggs with the double cream and season well. Pour evenly over the leek mixture.
- 4
Grate the Gruyère over the top of each dish and bake for 15–18 minutes until just set with a slight wobble.
- 5
Serve immediately with crusty bread for dipping.
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