Bacon, Leek and Egg Casserole
by Editorial Staff
Such an interesting casserole with bacon, leek, and eggs is prepared under a crispy puff pastry.
Servings: 4
Ingredients
- Eggs – 4 pcs.
- Bacon strips (cut into small strips) – 200 g
- Leek (sliced in half rings) – 250 g
- Olive oil – 15 g (1 tablespoon. L.)
- Flour – 40 g
- Ground nutmeg – 1/4 teaspoon
- Milk – 450 g + 2 tbsp
- Puff pastry – 1 layer
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the oven to preheat to 200 degrees. Heat olive oil in a skillet, add bacon, fry, stirring occasionally, until bacon brown, about 5 minutes. Pour the leeks into the pan, stir in the bacon, cover, and cook over medium heat for about 5 minutes, until the onions are soft. Then sprinkle the contents of the pan with nutmeg and flour, stir and remove the pan from the stove. Add 450 grams of milk, stir well.
- Put the pan back on the stove and cook, stirring occasionally, until the sauce begins to boil and thicken. Season with salt and pepper to taste. Pour the sauce into an ovenproof dish with a diameter of 25 centimeters. Make 4 indentations in the sauce and pour one egg into each.
- Grease the sides of the mold with milk. Put a layer of rolled dough on a mold, press it against the sides, and cut off the hanging edges, form petals from them.
- Grease the dough on top with milk and layout the petals. Make punctures on the surface so that steam escapes through them during baking.
- Place the dish in a preheated oven and bake the bacon casserole for about 40 minutes, until the dough is golden brown.
- Serve the cooked casserole with bacon immediately.
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