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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/eggs-au-gratin-with-bechamel-sauce-and-bacon-recipe/