Creamed Leek Crostini with Bacon and Poached Eggs

Sautéed leeks in cream served on toasted ciabatta, topped with crispy bacon, poached eggs, and tender broccoli florets.

Quick Bacon Breakfast Eggs Brunch

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

52.1g

per serving

52.1 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

piece

Egg

free-range

GrainsCereals

slice

Ciabatta

drizzled with olive oil

Meat

slice

Bacon

streaky

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Leek

finely chopped

Broccoli

cut into florets and cooked until tender

Method

Fry the leek and garlic in olive oil for 4 minutes until softened.

Stir in the cream, season with salt and pepper, and simmer for one minute.

Toast the ciabatta in a hot griddle pan for two minutes per side.

Cook the bacon in the griddle pan until golden-brown and cooked through.

Poach the eggs in simmering water for 4 minutes and remove with a slotted spoon.

Assemble by placing leeks, eggs, bacon, and broccoli on the toasted ciabatta.