Bacon, Leek and Egg Casserole

Such an interesting casserole with bacon, leek, and eggs is prepared under a crispy puff pastry.

Summary

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 – 0.25 teaspoon
• Milk – 450 g + 2 tbsp
• Puff pastry – 1 layer
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Preheat oven to 200°C (392°F).
2. Heat 15g olive oil in a skillet over medium-high heat. Add bacon strips and fry, stirring occasionally, for about 5 minutes until browned.
3. Add sliced leeks to the bacon, stir, cover, and cook on medium heat for about 5 minutes until leeks are soft.
4. Sprinkle with nutmeg and flour, stir, then remove from heat. Add 450g milk and stir well.
5. Return skillet to stove on medium heat and cook, stirring occasionally, for about 5-8 minutes until sauce boils and thickens. Season with salt and pepper to taste.
6. Pour sauce into a 25cm diameter ovenproof dish. Make 4 indentations in the sauce and crack one egg into each indentation.
7. Brush the sides and rim of the dish with 1 tbsp milk. Place the puff pastry layer over the dish, press it against the sides, then trim off the excess edges and form the trimmed pieces into petals.
8. Brush the top of the pastry with the remaining 1 tbsp milk and arrange the petals on top. Prick the surface with a fork to allow steam to escape during baking.
9. Bake at 200°C (392°F) for about 40 minutes until the pastry is golden brown. Serve immediately.