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PrintLEEK, PANCETTA & EGG PIES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 350°F (180°C/gas 4). Grease six ramekins with oil.
- Heat the oil in a large frying pan over medium heat. Add the leeks and sauté until softened, 3-4 minutes.
- Meanwhile, beat eggs with the cream and mustard in a medium bowl. Season with salt and pepper. Stir in the leek mixture. Mix well.
- Spoon the mixture into the prepared ramekins. Crack one egg into each ramekin. Bake for 20 minutes, until golden and set. Let cool in the ramekins for 5 minutes. Turn out onto racks. Serve hot.
INGREDIENTS
- 4 tablespoons sesame oil
- 3 leeks, thinly sliced
- 300 grams pancetta slices, chopped
- 12 large eggs
- 150 ml light (single) cream
- 2 tablespoon wholegrain mustard
- Salt and freshly ground black pepper
3 comments for “Leek, Pancetta & Egg Pies”
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