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

• In a saucepan, melt 60g butter over low heat.
• Add flour and stir constantly for 1 minute until lightly golden.
• Slowly whisk in milk, stirring continuously.
• Add salt and nutmeg, cooking until thickened (about 5 minutes).
• Stir in half of the grated cheese, mixing until melted.

4. Assemble the Casserole

• Preheat oven to 180°C (350°F).
• In a baking dish, layer half of the sautéed vegetables.
• Place sliced boiled eggs on top.
• Cover with remaining vegetables.
• Pour the béchamel sauce evenly over everything.
• Sprinkle with the remaining grated cheese.

5. Bake the Casserole

• Bake for 30 minutes at 180°C (350°F) until golden brown.

6. Prepare the Yogurt Dressing

• In a bowl, mix yogurt, mayonnaise, spring onions, and pickled cucumber.

7. Serve

• Let the  cool for 5 minutes, then serve with a spoonful of the yogurt dressing.
• Enjoy warm!