These savory Ham, Leek, and Egg Cheese Pies are a quick and easy recipe perfect for breakfast, brunch, lunch, or a delightful starter! Inspired by Australian chef Iain Hewitson and London food writer Jill Dupleix, this recipe delivers a delicious combination of creamy eggs, savory ham, and tender leeks, all baked to golden perfection in individual muffin tins. Get ready to impress your friends and family with this simple yet elegant dish!
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How to Make Ham Leek Egg Cheese Pies
Preheat oven to 170-180°C (325-350°F).
Heat olive oil in a pan over medium heat. Add the sliced leeks and minced garlic. Sauté gently for 5-7 minutes, until softened and tender. Season with salt and pepper to taste.
Cut the cooked ham into rounds, slightly smaller than the muffin tin recesses.
Place one ham round in each of six deep muffin tin recesses.
Spoon the leek and garlic mixture evenly over the ham in each muffin cup, gently pressing down.
Carefully crack one egg into each muffin recess, ensuring the yolk remains mostly intact.
Top each egg with a small dollop of heavy cream and sprinkle with a mix of cheddar and Gruyere cheese.
Bake for 12-15 minutes, or until the egg whites are set and the cheese is melted and lightly golden. The yolks should still be slightly runny if desired.
Let the pies rest in the muffin tin for 5 minutes before carefully removing and serving hot or cold.
Nutrition Information(Approximate per serving)
Sodium
20 g
Sugar
5g
Fat
123g
Carbs
2g
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