Eggs au Gratin with Béchamel and Bacon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
