Eggs au Gratin with Béchamel Sauce and Bacon Recipe

Introduction

Eggs au gratin with Béchamel sauce is a comforting and elegant dish perfect for breakfast or brunch. Creamy béchamel sauce combined with crispy bacon and melted cheese creates a rich, satisfying flavor that everyone will love.

Ingredients

• 6 eggs
• 200 g bacon (7 oz)
• 100 g grated cheese (3.5 oz), to your liking
• 500 ml milk (17 fl. oz)
• 50 g butter (1.7 oz)
• 3 tbsp all-purpose flour
• Salt, to your liking
• White pepper, to your liking
• Grated nutmeg, to your liking

Instructions

1. Step 1: Place the eggs in a small saucepan and cover with cold water. Set over high heat.
2. Step 2: When the water is almost boiling, set a timer for 7 minutes. Lower the heat slightly to keep the water bubbling gently but not boiling rapidly.
3. Step 3: When the timer goes off, drain the hot water and refill the saucepan with cold water. Leave the eggs in the cold water for a few minutes, then peel and cut each egg in half.
4. Step 4: To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Add the flour and stir constantly until the mixture cooks and bubbles for about 1 minute, without browning.
5. Step 5: Gradually add the milk, whisking constantly. Bring the sauce to a boil and continue whisking for 3–5 minutes until it thickens.
6. Step 6: Season the béchamel with salt, white pepper, and grated nutmeg to taste. Remove from heat.
7. Step 7: Cut the bacon into small pieces. Heat a frying pan over medium heat, add the bacon, and cook until golden and crispy, stirring occasionally.
8. Step 8: Preheat your oven to 200°C (392°F).
9. Step 9: Arrange the egg halves yolk side up in a medium-sized baking dish. Sprinkle the crispy bacon evenly over the eggs.
10. Step 10: Pour the béchamel sauce over the eggs and bacon, then sprinkle grated cheese on top.
11. Step 11: Bake in the preheated oven until the cheese has melted and turned golden, about 10–15 minutes.

Tips & Variations

• For a smoky flavor, try using smoked cheese like smoked cheddar or gouda.
• Add chopped fresh herbs such as parsley or chives over the finished dish for brightness.
• You can substitute bacon with cooked ham or sautéed mushrooms for a different twist.
• Use low-fat milk for a lighter béchamel sauce without sacrificing creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to preserve the creamy texture and avoid drying out the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the eggs, béchamel sauce, and bacon in advance and assemble just before baking. This saves time on the day you want to serve it.

What cheese works best for gratin?

Cheeses that melt well like Gruyère, Emmental, or cheddar work best for a golden, bubbly topping. Feel free to use your favorite cheese for different flavors.

Eggs au Gratin with Béchamel Sauce and Bacon Recipe

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4.7 from 142 reviews

Eggs au gratin with Béchamel sauce is a comforting and delicious baked egg dish featuring perfectly boiled eggs topped with crispy bacon, creamy béchamel sauce, and melted cheese. This classic recipe combines simple ingredients to create a rich, flavorful meal ideal for breakfast, brunch, or a light dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch, Main Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Eggs

• 6 Eggs

Bacon

• 200 g Bacon (7 oz)

Béchamel Sauce

• 50 g Butter (1.7 oz)
• 3 tbsp All-purpose flour
• 500 ml Milk (17 fl. oz)
• Salt, to taste
• White pepper, to taste
• Grated nutmeg, to taste

Topping

• 100 g Grated cheese (3.5 oz) (to your liking, e.g., Gruyère or Cheddar)

Instructions

1. Boil the Eggs: Place the eggs in a small saucepan and cover them with cold water. Heat over high until the water is almost boiling, then reduce the heat to maintain a gentle simmer. Cook for 7 minutes to achieve hard-boiled eggs.
2. Cool and Peel Eggs: Drain the hot water and refill the saucepan with cold water to stop the cooking process. Let the eggs sit for a few minutes until cooled, then peel the eggs and cut them into halves lengthwise.
3. Prepare Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute, ensuring the paste cooks without browning. Gradually add the milk, whisking continuously to prevent lumps. Bring the mixture to a boil and cook for 3-5 minutes until thickened. Season with salt, white pepper, and a pinch of grated nutmeg.
4. Cook the Bacon: Cut the bacon into small pieces. Heat a frying pan over medium heat and add the bacon bits, spreading them out evenly. Cook, stirring occasionally, until the bacon is golden and crispy.
5. Assemble the Dish: Preheat the oven to 200°C (392°F). Arrange the egg halves in a medium-sized baking dish with the yolk side up. Sprinkle the crispy bacon evenly over the eggs. Pour the béchamel sauce gently over the eggs and bacon, then evenly sprinkle the grated cheese on top.
6. Bake: Place the baking dish in the oven and bake for about 10-15 minutes or until the cheese has melted and turned golden brown. Remove from the oven and serve warm.

Notes

• For best results, use a cheese that melts well such as Gruyère, Emmental, or Cheddar.
• You can substitute bacon with ham or turkey bacon for a different flavor.
• If you prefer a spicier béchamel, add a pinch of cayenne pepper or paprika.
• This dish pairs nicely with a fresh green salad or crusty bread.
• Leftovers can be refrigerated for 1-2 days and reheated gently in the oven.

Keywords: Eggs au gratin, Béchamel sauce, baked eggs, bacon, cheese, brunch recipe, classic French dish