Preparation: 25 minutes Cooking: 30 minutes Serves: 12
1 loaf stale white bread
30g unsalted butter
1 small, washed and thinly sliced
35g watercress, roughly chopped
100g medium cheddar, grated
100g asparagus, blanched and cut into thirds
120g honey roast ham, roughly chopped
5 medium eggs
240ml semi skimmed milk
1 tsp English mustard
Preheat the oven to 180°C and line a muffin tin with muffin papers. Add the butter to a saucepan and melt over a medium heat before adding the leeks with a pinch of salt. Cook until soft then remove from the heat and allow to cool in a large bowl.
Cut the crusts off the stale bread and cut into cubes about an inch square. Add to the bowl with the cooked leeks, cheese, asparagus and ham.
In a separate bowl, mix together the eggs, milk, and mustard then gently fold this into the bread mix.
Spoon the mixture into the muffin cases, then cover the tray with cling film and chill in the fridge for 30 minutes. Remove the cling film then bake in the oven for 25-3o minutes or until golden and cooked through. Serve warm or cold.