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In a saucepan, add water and bring it to a boil. Add the eggs and cook for 8-10 minutes until hard-boiled. Once done, cool the eggs under cold running water, peel them, and set them aside.
Prepare the Vegetables:
Heat butter in a large skillet over medium heat. Add the chopped leek, grated carrot, and diced bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
Cook the Mushrooms and Garlic:
Add the sliced mushrooms and minced garlic to the skillet. Continue to cook for another 3-4 minutes, stirring occasionally, until the mushrooms release their moisture and soften. Season with salt and black pepper to taste.
Assemble the Casserole:
Preheat the oven to 180°C (350°F). Grease a baking dish with a little butter or oil. Spread the cooked vegetables evenly in the dish.
Add the Eggs:
Cut the boiled eggs into halves or quarters and arrange them on top of the vegetable mixture. You can also chop them more finely if you prefer a more evenly distributed egg in the casserole.
Bake the Casserole:
Place the casserole dish in the oven and bake for 10-15 minutes until everything is heated through and slightly golden on top. If you prefer a firmer texture, you can bake it for an additional 5 minutes.
Serving and Storage Tips:
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