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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.

QuickBaconBreakfastEggsBrunch

Estimated Nutrition

Per Serving Total
Calories 782.4 kcals 782.4 kcals
Carbohydrates 44.8 grams 44.8 grams
Fat 52.1 grams 52.1 grams
Protein 34.5 grams 34.5 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
ml
Double Cream
2
piece
Egg
free-range
GrainsCereals
2
slice
Ciabatta
drizzled with olive oil
Meat
2
slice
Bacon
streaky
NutsSeeds
1
clove
Garlic
chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Leek
finely chopped
55
g
Broccoli
cut into florets and cooked until tender

Steps

  • 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.