Baked Eggs with Mushrooms, Leeks, Parmesan, and Bechamel
Erin Jeanne McDowell
- Serves
- 2
I love making baked eggs, especially around the holidays. It's so easy, and you can make it in individual portions (ramekins) or for a crowd (skillet or casserole dish). - apartmentcooker
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 tablespoon butter
- 2 tablespoon flour
- 2 cup milk
- 1 teaspoon salt
- lots of fresh ground black pepper
- pinch cayenne pepper
- fresh chopped basil, as needed
Featured Video
The mushroom and leek base of these baked eggs is a heavenly flavor combination. It certainly doesn't hurt that they are sautéed in bacon grease. Add the crumbled bacon back in before cracking the eggs for a meaty, smokey treat. Cook the eggs until the whites are set, but the yolks are still runny. A little bit of bechamel is a nice, creamy touch to these satisfying eggs. – Stephanie
Directions
Instructions
- Step 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.
- Step 2
Remove the bacon from the pan, and set aside. Add the leeks and mushrooms and saute until tender, about 4-6 minutes.
- Step 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.
- Step 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.
- Step 5
Bake in a 375 degree oven until the egg whites are set, but the yolks still giggle slightly (about 4-6 minutes).
- Step 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.
- Step 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.
- Step 8
Pour the sauce over the finished baked eggs, and garnish with basil.