Baked Egg and Vegetable Casserole with Cheese and Creamy Sauce

1. Boil the Eggs

• Bring water to a boil, add salt, and carefully place the eggs in the pot.
• Boil for 10 minutes, then drain and place them in cold water to cool.
• Peel the eggs and slice them in half.

2. Sauté the Vegetables

• Heat 30g butter in a pan over medium heat.
• Add leek and sauté for 2 minutes.
• Add carrot, mushrooms, and bell pepper, cooking for 5-7 minutes until softened.
• Stir in garlic, salt, black pepper, and Italian herbs.
• Remove from heat and set aside.

3. Prepare the Béchamel Sauce

Read more