Eggs au Gratin with Béchamel Sauce and Bacon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
