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Prep Time: 10 mins
Cook Time: 27 mins
Servings: 4

Leek and Béchamel Toast

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Sliced Bread


  • 4 Villaggio® 100% Whole Wheat Bread slices
  • 2 Leeks, white part only, finely chopped
  • 1/2 cup (125ml) White Wine or Light Beer
  • 1 cup (250 ml) Béchamel Sauce
  • 1/2 Lemon, juiced
  • 2 Egg Yokes
  • 8 Bacon slices, crisply cooked and chopped
  • 4 tbsp (60ml) Butter
  • Salt and Pepper to taste


  1. Preheat the oven to 200°C (400°F) with the rack in the middle position.
  2. Melt the butter in a hot pan, add the leeks and sauté for 5 minutes. Deglaze with white wine and reduce until the liquid has evaporated.
  3. Add the lemon juice and check the seasoning.
  4. In a bowl, stir the egg yokes, bacon and leeks into the béchamel sauce. Cut the slices of bread in half to create rectangles.
  5. Cover a baking sheet with parchment paper or a silicone mat, and arrange the bread rectangles.
  6. Spread the prepared mixture onto each rectangle of bread and place in the oven for 10 minutes.