Name: Eggs au Gratin with Béchamel Sauce and Crispy Bacon Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 6 Eggs; 200 g Bacon (7 oz), cut into small pieces; 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; 100 g Grated cheese (3.5 oz) (to your liking, e.g., Gruyère, Cheddar)

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Introduction

Eggs au gratin with Béchamel sauce is a comforting and elegant dish perfect for brunch or a light dinner. Creamy béchamel, crispy bacon, and melted cheese come together to create a rich and satisfying flavor. This recipe is simple to prepare and sure to impress.

The dish shows a close-up of baked eggs served on a white plate, placed on a white marbled surface. The eggs are topped with a thick layer of melted golden cheese that looks creamy and slightly browned. Beneath the cheese, there are visible pieces of red bacon adding texture and color contrast. Chopped green herbs are sprinkled over the top for a fresh touch. The eggs themselves are white, forming the base layer, with a sprinkle of black pepper on the edges. The whole dish looks cheesy, creamy, and savory, positioned on a black spatula resting on the white plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the eggs in a small saucepan and cover them with cold water. Heat over high heat until water is almost boiling.
Step 2: Set a timer for 7 minutes and lower the heat to keep the water bubbling gently without rapid boiling.
Step 3: When time is up, drain the hot water and refill the pan with cold water. Let the eggs cool for a few minutes, then peel and cut them in halves.
Step 4: To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Add the flour and stir constantly for about 1 minute, keeping the paste from browning.
Step 5: Gradually add the milk while whisking continuously. Bring to a boil and cook for 3–5 minutes until thickened. Season with salt, white pepper, and grated nutmeg to taste.
Step 6: Cut the bacon into small pieces. Heat a frying pan over medium heat, add the bacon, and cook until golden and crispy, stirring occasionally.
Step 7: Preheat the oven to 200°C (392°F). Place the egg halves yolk side up in a medium-sized baking dish.
Step 8: Sprinkle the crispy bacon pieces evenly over the eggs.
Step 9: Pour the béchamel sauce over the eggs and bacon, then sprinkle grated cheese on top.
Step 10: Bake in the preheated oven until the cheese is melted and golden, about 10 minutes. Serve warm.

Tips & Variations

Use smoked bacon for a deeper flavor or swap for pancetta for an Italian twist.
Try different cheeses like Gruyère, cheddar, or mozzarella depending on your preference.
Add finely chopped herbs such as parsley or chives to the béchamel sauce for freshness.
For a lower-fat version, use milk with reduced fat and reduce the butter to 30 g.

Storage

Store leftover eggs au gratin in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, to prevent the béchamel sauce from separating.

How to Serve

A white bowl filled with a baked dish showing three main layers: the top layer is golden-brown melted cheese with some dark spots from baking, sprinkled with small green parsley leaves; beneath is a creamy white sauce layer that looks thick and smooth; the bottom layer appears to have chunks of browned ingredients, possibly meat or vegetables, peeking through the sauce. In the background, there are two round toasted pieces of bread placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the eggs and béchamel sauce ahead, assemble the dish just before baking. This makes it easier to serve it fresh and hot.

What can I use instead of béchamel sauce?

If you prefer, you can substitute the béchamel with a creamy cheese sauce or even a sour cream topping for a different flavor and texture.