Baked Eggs With Mushrooms, Leeks, Parmesan, And Bec

Name: Baked Eggs With Mushrooms, Leeks, Parmesan, And Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baked Eggs; 6 strips bacon, diced; 1 bunch leeks, thinly sliced; 1 basket mushrooms, thinly sliced; 3 cloves garlic, minced; 1/4 cup grated parmesan cheese; salt and pepper, to taste; 4 eggs; milk or cream, as needed; Bechamel; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 1 teaspoon salt; lots of fresh ground black pepper; pinch cayenne pepper; fresh chopped basil, as needed

Servings: persons

Baked Eggs
6 strips bacon, diced
1 bunch leeks, thinly sliced
1 basket mushrooms, thinly sliced
3 cloves garlic, minced
1/4 cup grated parmesan cheese
salt and pepper, to taste
4 eggs
milk or cream, as needed
Bechamel
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
lots of fresh ground black pepper
pinch cayenne pepper
fresh chopped basil, as needed

1
In a large saute pan, cook the bacon over high heat until the fat is rendered and hte bacon is crisp, about 5 minutes.
2
Remove the bacon from the pan, and set aside. Add the leeks and mushrooms and saute until tender, about 4-6 minutes.
3
Add the garlic and cook until fragrant, about 1 minute more. Stir in the parmesan and season with salt and pepper. Top with a little bit of milk or cream.
4
Lightly grease two individual casserole dishes (or 4 ramekins) and fill with the mushroom mixture. Crack the eggs on top, and season with salt and pepper.
5
Bake in a 375 degree oven until the egg whites are set, but the yolks still giggle slightly (about 4-6 minutes).
6
Meanwhile, make the bechamel. Melt the butter in a medium pot. Add the flour, and whisk to combine. Cook until the roux is golden, about 2-3 minutes.
7
Slowly at the milk, and whisk to make sure there's no lumps. Continue cooking until the sauce thickens. Season with salt, pepper, and cayenne.
8
Pour the sauce over the finished baked eggs, and garnish with basil.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Baked Eggs, 6 strips bacon, diced, 1 bunch leeks, thinly sliced, 1 basket mushrooms, thinly sliced, and more.

Yes, Baked Eggs With Mushrooms, Leeks, Parmesan, And Bechamel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs With Mushrooms, Leeks, Parmesan, And Bechamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions