Egg, leek and bacon pies

After a long day at school, give the kids something to cheer up about with these tasty pies.

• 8 rashers rindless bacon
• 2 tablespoons olive oil
• 2 leeks, trimmed, halved lengthways, finely sliced
• 10 eggs, at room temperature
• 1/2 cup thickened light cream
• 1 tablespoon wholegrain mustard
• baby spinach leaves, to serve

Energy 1467kJ	Fat saturated 9.00g
Fat Total 27.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 2.00g	Dietary Fibre g
Protein 25.00g	Cholesterol mg
Sodium 1002.68mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Finely chop 5 bacon rashers. Cut remaining bacon rashers in half lengthways.

2. Step 2

   Heat a frying pan over medium-high heat. Add bacon strips. Cook for 2 minutes each side or until crispy. Drain on paper towels.

3. Step 3

   Add oil to frying pan. Heat over medium heat. Add chopped bacon and leeks. Cook, stirring, for 5 minutes or until leek is tender.

4. Step 4

   Whisk together 4 eggs, cream, mustard, and salt and pepper. Add cooled leek mixture. Mix well. Spoon into muffin holes.

5. Step 5

   Arrange 1 bacon strip in egg mixture around edge of each muffin hole. Crack 1 egg into each 'nest'. Sprinkle with salt and pepper. Bake for 20 minutes or until eggs are set. Cool in pan for 10 minutes. Serve warm or cold with baby spinach.