Eggs au Gratin with Béchamel and Bacon Recipe

Introduction

Eggs au gratin with Béchamel sauce is a comforting and elegant dish combining perfectly cooked eggs, crispy bacon, and a creamy cheese sauce. This classic recipe is ideal for breakfast, brunch, or a light dinner that impresses with its rich flavors and simple preparation.

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 is almost boiling.
2. Step 2: Set a timer for 7 minutes once the water nearly boils. Lower the heat to keep the water gently bubbling without rapid boiling.
3. Step 3: When the timer ends, drain the hot water and refill the saucepan with cold water. Let the eggs sit in the cold water for a few minutes, then peel and cut them in halves.
4. Step 4: For the Béchamel sauce, melt butter in a small saucepan over medium heat. Add the flour and stir constantly until the mixture bubbles but does not brown, about 1 minute.
5. Step 5: Gradually add the milk while whisking continuously. Bring to a boil and cook for 3-5 minutes until the sauce thickens.
6. Step 6: Season the Béchamel sauce with salt, white pepper, and grated nutmeg to taste.
7. Step 7: Cut the bacon into small pieces. Heat a frying pan over medium heat and cook the bacon until golden and crispy, stirring occasionally.
8. Step 8: Preheat the oven to 200°C (392°F). Arrange the egg halves yolk side up in a medium-sized baking dish.
9. Step 9: Scatter the crispy bacon pieces evenly over the eggs.
10. Step 10: Pour the Béchamel sauce over the eggs and bacon, then sprinkle grated cheese on top.
11. Step 11: Bake in the preheated oven until the cheese melts and turns golden, about 10-15 minutes.

Tips & Variations

• Use your favorite cheese such as Gruyère, cheddar, or mozzarella for different flavors and textures.
• For added richness, stir a spoonful of Dijon mustard into the Béchamel sauce.
• Try adding sautéed mushrooms or spinach under the béchamel for extra veggies.
• To reduce saltiness, use unsmoked bacon and moderate the salt added to the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to keep the béchamel sauce smooth and prevent the eggs from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can boil and peel the eggs and cook the bacon in advance. Assemble the dish just before baking to keep the topping fresh and crispy.

Is there a substitute for béchamel sauce?

If you prefer, you can use a cream sauce or a simple cheese sauce made by melting cheese with cream. However, béchamel gives a classic creamy texture and subtle flavor that complements the eggs and bacon well.

Eggs au Gratin with Béchamel and Bacon Recipe

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★★★★★

4.6 from 98 reviews

A comforting and creamy dish featuring perfectly boiled eggs topped with crispy bacon and rich béchamel sauce, finished with a golden gratin of melted cheese. Eggs au gratin with Béchamel sauce is an elegant, satisfying recipe perfect for brunch or a cozy meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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), to your liking

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, then set a timer for 7 minutes, adjusting the heat so the water bubbles gently but does not boil rapidly.
2. Cool and peel eggs: Once the 7 minutes are up, drain the hot water and refill the saucepan with cold water. Let the eggs cool in the cold water for a few minutes before peeling and slicing them in halves.
3. Prepare béchamel sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly, cooking the paste until it bubbles but does not brown, about 1 minute. Gradually whisk in the milk a little at a time and bring the mixture to a boil, whisking constantly for 3-5 minutes until thickened. Season 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 until hot, then add the bacon pieces. Stir and cook until the bacon is golden and crispy. Drain on paper towels if desired.
5. Assemble the gratin: Preheat the oven to 200°C (392°F). Place the egg halves yolk side up in a medium-sized baking dish. Scatter the crispy bacon pieces evenly over the eggs. Pour the béchamel sauce over the eggs and bacon, then sprinkle the grated cheese evenly on top.
6. Bake: Bake in the preheated oven for approximately 10-15 minutes, or until the cheese is melted and has formed a golden crust.

Notes

• Use a sharp cheese like Gruyère or cheddar for a flavorful gratin topping.
• Be careful not to overcook the eggs when boiling to avoid a greenish tint around the yolks.
• If you prefer a lighter dish, substitute bacon with turkey bacon or omit it entirely.
• The béchamel sauce can be made ahead and reheated gently before assembling.
• Serve hot as a brunch dish or light dinner with a side salad.

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