Baked Eggs with Mushrooms, Leeks, Parmesan, and Bechamel

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.