Prep Time: 10 mins
Cook Time: 27 mins
Servings: 4
Leek and Béchamel Toast
Rate this recipe for points
11
Ingredients
- 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
Directions
- Preheat the oven to 200°C (400°F) with the rack in the middle position.
- 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.
- Add the lemon juice and check the seasoning.
- In a bowl, stir the egg yokes, bacon and leeks into the béchamel sauce. Cut the slices of bread in half to create rectangles.
- Cover a baking sheet with parchment paper or a silicone mat, and arrange the bread rectangles.
- Spread the prepared mixture onto each rectangle of bread and place in the oven for 10 minutes.
