Ingredients
-
1
-
1 - 2
-
3
-
6
-
6
-
2
-
-
-
1/8
-
1
-
1
-
1
-
-
-
Directions
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 , Wonderful little pies! We have long enjoyed the ease of baking ham and egg pies, but the additions in this version really add an extra dimension – the leeks, garlic, and parsley are a great touch Since I only needed to serve two, I prepared them in individual small ramekins Thanks for sharing!
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Steps
|
1
Done
|
Preheat Oven to 170-180c. |
|
2
Done
|
Heat the Oil in a Pan and Gently Saut the Leeks and Garlic Until Tender. Season to Taste (if Adding Salt, Remember That the Ham Will Add Some Saltiness). |
|
3
Done
|
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
Done
|
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
Done
|
Leave the Pies in the Muffin Tray For About 5 Minutes Before Unmoulding and Serving Hot or Cold. |
