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, brunch, or a light dinner. Tender boiled eggs topped with crispy bacon, creamy béchamel, and melted cheese come together for a rich and satisfying experience.

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 them with cold water. Heat over high until the water almost boils.
2. Step 2: When the water is near boiling, set a timer for 7 minutes. Lower the heat slightly to keep the water bubbling gently without a rapid boil.
3. Step 3: After 7 minutes, drain the hot water and refill the pan with cold water. Let the eggs cool for a few minutes, then peel and cut each egg in half.
4. Step 4: For the béchamel sauce, melt the butter in a small saucepan over medium heat. Stir in the flour constantly, cooking the paste for about 1 minute until it bubbles but does not brown.
5. Step 5: Gradually add the milk while whisking constantly. Bring the sauce to a boil and cook for 3–5 minutes until thickened.
6. Step 6: Season the béchamel with salt, white pepper, and grated nutmeg according to your taste.
7. Step 7: Cut the bacon into small pieces. Heat a frying pan over medium heat, add the bacon, and cook, stirring occasionally, until golden and crispy.
8. Step 8: Preheat the oven to 200° C (392° F).
9. Step 9: Arrange the egg halves yolk side up in a medium baking dish. Sprinkle the crispy bacon evenly over the eggs.
10. Step 10: Pour the béchamel sauce over the eggs and bacon, then sprinkle the grated cheese evenly on top.
11. Step 11: Bake in the preheated oven until the cheese is melted and golden, about 10 minutes.

Tips & Variations

• Use your favorite cheese such as Gruyère, cheddar, or mozzarella for different flavors and meltiness.
• For a vegetarian version, substitute bacon with sautéed mushrooms or smoked tofu.
• Adding a pinch of cayenne pepper to the béchamel can give a subtle spicy kick.
• Fresh herbs like chives or parsley sprinkled on top before serving add color and freshness.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel sauce in advance and refrigerate it. Gently reheat while stirring before assembling the dish to ensure a smooth texture.

What type of cheese works best for this dish?

Cheeses that melt well and have good flavor, like Gruyère, Swiss, mozzarella, or cheddar, work best. Choose based on your preference for a mild or sharp taste.

Eggs au Gratin with Béchamel Sauce and Bacon Recipe

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4.9 from 66 reviews

Eggs au gratin with Béchamel sauce is a comforting and savory dish featuring soft-boiled eggs topped with crispy bacon, creamy béchamel sauce, and melted grated cheese. This classic French-inspired recipe combines rich flavors and textures, making it an ideal choice for brunch or a satisfying light meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Eggs

• 6 Eggs

Bacon

• 200 g Bacon (7 oz)

Béchamel Sauce

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

Topping

• 100 g Grated cheese (3.5 oz), of your choice

Instructions

1. Boil the eggs: Place the eggs in a small saucepan and cover them with cold water. Bring the water to a gentle boil over high heat. Once the water is almost boiling, set a timer for 7 minutes and reduce the heat to maintain a simmer, ensuring the water bubbles gently—not rapidly boiling.
2. Cool and peel the eggs: After 7 minutes, drain the hot water and replace it with cold water to cool the eggs for a few minutes. Once cooled, peel the eggs carefully and cut them in halves.
3. Prepare the béchamel sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly, cooking until the mixture bubbles and cooks through but does not brown, about 1 minute. Gradually whisk in the milk a little at a time, bringing the mixture to a boil and continuing to whisk for 3-5 minutes until the sauce thickens. Season the béchamel with salt, white pepper, and grated nutmeg to taste.
4. Cook the bacon: Cut the bacon into small pieces. Heat a frying pan over medium heat, add the bacon pieces, and cook them while stirring frequently until they are crispy and golden brown.
5. Preheat the oven: Set your oven to 200° C (392° F) to prepare for baking the gratin.
6. Assemble the dish: Arrange the egg halves yolk side up in a medium-sized baking dish. Sprinkle the crispy bacon evenly over the eggs. Pour the béchamel sauce over the top and finish by sprinkling the grated cheese evenly on the surface.
7. Bake the gratin: Place the baking dish in the preheated oven and bake until the cheese has melted completely and is golden and bubbly, approximately 15-20 minutes. Remove from the oven and let it cool slightly before serving.

Notes

• To avoid overcooking, monitor the eggs closely; 7 minutes yields soft to medium-boiled eggs with a slightly creamy yolk.
• Feel free to use your favorite cheese such as Gruyère, cheddar, or mozzarella to customize the flavor.
• If preferred, smoked bacon can add a deeper flavor profile.
• The béchamel sauce can be prepared in advance and gently reheated before assembling.
• Serve this dish warm as a brunch item or a light dinner with a green salad.

Keywords: eggs au gratin, béchamel sauce, baked eggs, brunch recipe, bacon eggs, French cuisine, comfort food