Recipe

Baked Eggs with Mushrooms, Leeks, Parmesan, and Bechamel

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Photo by apartmentcooker

This recipe was entered in the contest for Your Best Holiday Breakfast
A&M's Testing Notes: 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 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

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Chef
apartmentcooker's Notes:
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

In a large saute pan, cook the bacon over high heat until the fat is rendered and hte bacon is crisp, about 5 minutes.
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Remove the bacon from the pan, and set aside. Add the leeks and mushrooms and saute until tender, about 4-6 minutes.
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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.
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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.
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Bake in a 375 degree oven until the egg whites are set, but the yolks still giggle slightly (about 4-6 minutes).
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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.
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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.
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Pour the sauce over the finished baked eggs, and garnish with basil.
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