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
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Ingredients
- Baked Eggs
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6
strips bacon, diced
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1
bunch leeks, thinly sliced
-
1
basket mushrooms, thinly sliced
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3
cloves garlic, minced
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1/4 cup
grated parmesan cheese
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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
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lots of fresh ground black pepper
-
pinch cayenne pepper
-
fresh chopped basil, as needed
Directions
-
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.
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!
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