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 —Erin Jeanne McDowell
Test Kitchen 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 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 —The Editors
- Serves 2
- Baked Eggs
strips bacon, diced
bunch leeks, thinly sliced
basket mushrooms, thinly sliced
cloves garlic, minced
grated parmesan cheese
salt and pepper, to taste
milk or cream, as needed
lots of fresh ground black pepper
pinch cayenne pepper
fresh chopped basil, as needed
- In a large saute pan, cook the bacon over high heat until the fat is rendered and hte bacon is crisp, about 5 minutes.
- Remove the bacon from the pan, and set aside. Add the leeks and mushrooms and saute until tender, about 4-6 minutes.
- 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.
- 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.
- Bake in a 375 degree oven until the egg whites are set, but the yolks still giggle slightly (about 4-6 minutes).
- 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.
- 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.
- Pour the sauce over the finished baked eggs, and garnish with basil.