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.”
READY IN:
28mins
SERVES:
6
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 170°-180°C.
  2. 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).
  3. 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.
  4. 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.
  5. Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.

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