Roasted Leek with Potatoes and Egg

Prepare the ingredients. Prepare all ingredients and preheat the oven to 200 °C

Cook the potatoes. Cook the potatoes in salted water for about 20 minutes, until tender.

Slice the leek. Clean the leek and cut into smaller pieces.

Bake the leek. Transfer the leek to a baking dish, drizzle with oil, season with salt and pepper, and bake for about 15 minutes at 200 °C.

Cook the eggs. Place the eggs in boiling water and cook for about 6.5 minutes.

Peel the eggs. Transfer the eggs to cold water, let cool, then peel them.

Fry the potatoes. Mash the cooked potatoes and fry them in a pan with a little oil for about 4-5 minutes over medium heat until lightly golden.

Add the béchamel. Add the béchamel and stir.

Serve. Serve with the egg halved.