Name: Eggs au Gratin with Béchamel Sauce and Crispy Bacon Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 6 Eggs; 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; 200 g Bacon (7 oz); 100 g Grated cheese (3.5 oz) (to your liking)

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Introduction

Eggs au gratin with Béchamel sauce is a comforting and elegant dish that combines creamy sauce, crispy bacon, and melted cheese baked over perfectly cooked eggs. It’s a simple yet impressive recipe perfect for brunch or a light dinner.

A close-up of an open-faced sandwich shows three layers on a square piece of lightly toasted white bread with a soft texture; the bottom layer is a bright green mix of leafy lettuce and arugula spread out on a white plate, the middle layer is a sunny yellow cooked egg with a soft yolk, and the top layer includes crispy, browned bacon pieces partially covered with a creamy, slightly browned sauce, garnished with small green herb pieces. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the eggs in a small saucepan and cover with cold water over high heat.
Step 2: When the water begins to boil, set a timer for 7 minutes and reduce heat to maintain a gentle simmer.
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 them in halves.
Step 4: To make the Béchamel sauce, melt butter in a small saucepan over medium heat. Add the flour and stir constantly for about 1 minute, until it bubbles but does not brown.
Step 5: Gradually whisk in the milk and bring to a boil, stirring constantly for 3–5 minutes until thickened.
Step 6: Season the sauce with salt, white pepper, and grated nutmeg to taste.
Step 7: Cut the bacon into small pieces. Heat a frying pan over medium heat, add the bacon pieces, and cook, stirring occasionally, until golden and crispy.
Step 8: Preheat the oven to 200°C (392°F).
Step 9: Arrange the egg halves yolk side up in a medium baking dish. Scatter the crispy bacon pieces evenly over the eggs.
Step 10: Pour the béchamel sauce over the eggs and bacon, then sprinkle grated cheese on top.
Step 11: Bake in the preheated oven for about 10 minutes, or until the cheese is melted and golden brown.

Tips & Variations

Use a mix of cheeses like Gruyère and Parmesan for a richer flavor.
For a vegetarian version, omit bacon and add sautéed mushrooms or spinach instead.
Make the béchamel sauce ahead to save time; reheat gently before assembling.
Add a pinch of cayenne pepper to the sauce for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to preserve the texture. Avoid microwaving to prevent the béchamel from separating.

How to Serve

The image shows a close-up of a baked stuffed egg dish on a white plate, placed on a white marbled texture. The dish has three visible layers: the bottom layer is a smooth white egg half with a sprinkle of black pepper, the middle layer is pieces of pinkish ham, and the top layer is a bubbly golden-brown melted cheese with a slightly crusty texture. Small green herb pieces are scattered on top for garnish. A black spoon is lifting one piece of the egg from the plate, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, cheeses like cheddar, mozzarella, or a cheese blend work well. Choose cheeses that melt nicely for a creamy topping.

How do I know when the eggs are perfectly cooked?

Seven minutes of simmering produces firm but still tender yolks, ideal for this dish. Adjust cooking time slightly for softer or harder yolks if preferred.