Monday, November 14, 2011

Baked eggs with bacon, leeks and mushrooms

6 strips of bacon, diced
1 big leek, sliced
1 basket of mushrooms, sliced (I used a bag of dried chanterelles, reconstituted with hot water)
3 cloves minced garlic
1/4 cup parmesan
4 eggs
milk or cream

Cook the bacon until crisp; remove with a slotted spoon, and add the leeks and mushrooms to the bacon fat. Saute until tender, about 5 minutes. Add the garlic and cook until fragrant; add in the parmesan, salt and pepper to taste, and a little milk or cream.

Add that into a small casserole dish (I used two individual sized dishes). Crack the eggs on top, and bake at 375 until the whites are set.


  1. My kind of dish.And nice crusty bread to mop up that gorgeous yolk:)

  2. So, how did it taste and what, if anything, would you change next time ? Any substitutions/additions that come to mind ?