Name: Egg, leek and bacon pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 8 rashers rindless bacon; 36.40 gm olive oil; 2 leeks, trimmed, halved lengthways, finely sliced; 10 eggs, at room temperature; 126.25 gm thickened light cream; 23.40 gm wholegrain mustard; baby spinach leaves, to serve

Egg, leek and bacon pies

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Delightful pies to brighten kids' day after school.

Ingredients:

8 rashers rindless bacon
36.40 gm olive oil
2 leeks, trimmed, halved lengthways, finely sliced
10 eggs, at room temperature
126.25 gm thickened light cream
23.40 gm wholegrain mustard
baby spinach leaves, to serve

Instructions:

Preheat the oven to 160°C. Grease a Texas muffin pan with a 3/4-cup capacity. Finely chop 5 bacon rashers and cut the remaining rashers in half lengthwise.
Heat a frying pan over medium-high heat and cook bacon strips until crispy on both sides, about 2 minutes each. Drain on paper towels.
Heat oil in a frying pan over medium heat. Add chopped bacon and leeks, stirring occasionally, until leek is tender, about 5 minutes.
In a bowl, thoroughly whisk 4 eggs with cream, mustard, salt, and pepper. Stir in the cooled leek mixture, ensuring everything is well combined. Using a spoon, divide the mixture into muffin holes.
1. Place 1 strip of bacon in the egg mixture around the edge of each muffin hole, creating a nest. 2. Crack 1 egg into each nest and season with salt and pepper. 3. Bake for 20 minutes or until the eggs are set. 4. Allow to cool in the pan for 10 minutes. 5. Serve warm or cold with baby spinach.

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