Egg, Leek And Bacon Pies

After a long day at school, give the kids something to cheer up about with these tasty pies.

The ingredient of Egg Leek And Bacon Pies

• 8 rashers rindless bacon
• 2 tbsp olive oil
• 2 leeks trimmed halved lengthways finely sliced
• 10 eggs at room temperature
• 1 2 cup thickened light cream
• 1 tbsp wholegrain mustard
• baby spinach leaves to serve

The Instruction of egg leek and bacon pies

• preheat oven to 160u00b0c grease a 6 x 3 4 cup capacity texas muffin pan finely chop 5 bacon rashers cut remaining bacon rashers in half lengthways
• heat a frying pan over medium high heat add bacon strips cook for 2 minutes each side or until crispy drain on paper towels
• add oil to frying pan heat over medium heat add chopped bacon and leeks cook stirring for 5 minutes or until leek is tender
• whisk together 4 eggs cream mustard and salt and pepper add cooled leek mixture mix well spoon into muffin holes
• arrange 1 bacon strip in egg mixture around edge of each muffin hole crack 1 egg into each nest sprinkle with salt and pepper bake for 20 minutes or until eggs are set cool in pan for 10 minutes serve warm or cold with baby spinach

Nutritions of Egg Leek And Bacon Pies

fatContent: 350 613 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: n a

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