Description
Eggs au gratin with Béchamel sauce is a comforting and savory dish featuring perfectly boiled eggs topped with crispy bacon, creamy béchamel sauce, and melted cheese. This recipe offers a delicious balance of rich flavors and textures, perfect as a hearty breakfast or a satisfying brunch option.
Ingredients
Scale
Eggs and Bacon
- 6 Eggs
- 200 g Bacon (7 oz), cut into small pieces
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, 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 nearly boiling. Once boiling, set a timer for 7 minutes and lower the heat slightly to maintain a gentle simmer.
- Cool and Peel: When the timer goes off, drain the hot water and refill the pan with cold water to halt the cooking process. Let the eggs sit in cold water for a few minutes, then peel and cut them into halves.
- Prepare the Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute until the mixture bubbles but does not brown. Gradually add the milk while whisking continuously. Bring the mixture to a boil and cook for 3-5 minutes until thickened. Season with salt, white pepper, and grated nutmeg to taste.
- Cook the Bacon: Heat a frying pan over medium heat and add the bacon pieces. Cook, stirring occasionally, until the bacon is golden and crispy.
- Assemble the Au Gratin: Preheat your oven to 200°C (392°F). Place the egg halves yolk side up in a medium-sized baking dish. Spread the crispy bacon pieces evenly over the eggs. Pour the béchamel sauce over the eggs and bacon, then sprinkle grated cheese on top.
- Bake: Bake in the preheated oven until the cheese is melted, bubbly, and golden brown, about 10-15 minutes. Remove from the oven and let it cool slightly before serving.
Notes
- Use your preferred cheese for the topping; Gruyère or Cheddar works great for rich flavor and good melting properties.
- Ensure the béchamel sauce does not brown during cooking to keep it smooth and creamy.
- For a less salty version, use low-sodium bacon and moderate the amount of added salt in the béchamel sauce.
- Leftovers can be refrigerated and gently reheated in the oven to preserve the gratin texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: Eggs au gratin, Béchamel sauce, baked eggs, bacon, cheesy eggs, French breakfast
