Baked Eggs with Mushrooms, Leeks, Parmesan, and Bechamel

December  5, 2010
1 Ratings
  • Serves 2
Author 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 —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

What You'll Need
  • 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.
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See what other Food52ers are saying.

  • Lola3
  • Paul Solotki
    Paul Solotki
  • Melissa
  • SweetSicilianDish
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Lola3 January 9, 2022
This was delicious recipe. I left out the beschamel, the runny yolks were sauce enough. But the flavors worked together perfectly & made for a delicious breakfast that didn’t feel too heavy. Thank you!
Paul S. February 22, 2020
Nice idea for a recipe, but when are people going to learn to weigh ingredients? I doubt that any reasonably serious cook would not have a kitchen scale. How much leeks is a bunch? How big is a basket of mushrooms? Different geographic locations many times use different measures.
Melissa September 19, 2013
That sounds like a great recipe, but I don't think you ever said what to do with the bacon after you take it out if the pan and set it aside.
SweetSicilianDish January 1, 2013
Thank you for this fabulous recipe! It was a fantastic way to start the new year!