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Ingredients
leek 2 (sliced)
chicken breast 2 (torn)
butter 2 tbsp
olive oil 2 tsp
egg 6 (whisked)
bread 200 g (torn)
cream 300 ml
milk 400 ml
mild cheddar cheese 150 g (grated)
mixed leaf salad 120 g
Method
Rinse and thinly slice the leeks. Dice the chicken breast into small pieces. Add to a heatproof dish that fits in your air fryer. Add the butter, olive oil and a pinch of salt to the dish.
Preheat the air fryer to 180ºC/350ºF. Add the dish to the preheated air-fryer and cook the chicken and the leeks for 15 minutes, stirring twice during cooking.
Tear the bread into chunks. Place the chunks of bread in the base of a heatproof dish that fits in your air-fryer. Add the cooked leeks and chicken to the bread. Sprinkle a pinch of pepper over the top.
In a bowl mix together the **eggs, cream and milk. Slowly pour this mixture into the dish of bread and leeks**, making sure it gets into all the nooks and crannies.
Lower the air fryer to 160ºC/325ºF. Add the dish to the air-fryer and cook for 12–14 minutes. Meanwhile, grate the cheddar. After 7 minutes, sprinkle the grated cheddar over the top and continue to cook.
This is delicious served hot or at room temperature. Plate up with the mixed leaf salad and enjoy!
