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Preparation Time
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- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6
Ingredients
For the Casserole
- 6 eggs
- Water, for boiling
- Salt, to taste
- 30g (2 tbsp) butter
- 1 leek, chopped
- 1 carrot, grated
- 200g (7 oz) mushrooms, sliced
- 1 bell pepper, diced
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- ½ tsp Italian herbs
For the Béchamel Sauce
- 60g (4 tbsp) butter
- 3 tbsp flour
- 300ml (1¼ cups) milk
- Salt, to taste
- ¼ tsp nutmeg
- 200g (7 oz) cheese (cheddar, gouda, or mozzarella), grated
For the Yogurt Dressing
- 2 tbsp yogurt
- 1 tbsp mayonnaise
- 2 tbsp chopped spring onions
- ½ pickled cucumber, finely chopped
Directions
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
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