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Eggs au Gratin with Béchamel Sauce and Crispy Bacon Recipe

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★★★★★

4.7 from 149 reviews

Eggs au gratin with Béchamel sauce is a comforting and indulgent dish featuring boiled eggs topped with crispy bacon, creamy béchamel sauce, and melted golden cheese. Perfect as a savory brunch or light dinner, this recipe combines simple ingredients to create a rich and flavorful classic French-style gratin.

Ingredients

Scale

Eggs

  • 6 Eggs

Béchamel Sauce

  • 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

Toppings

  • 200 g Bacon (7 oz)
  • 100 g Grated cheese (3.5 oz) (to your liking)

Instructions

  1. Boil the Eggs: Place the eggs in a small saucepan and cover with cold water. Heat over high until the water almost boils, then set a timer for 7 minutes. Lower the heat slightly to keep a gentle simmer without rapid boiling.
  2. Cool and Peel the Eggs: When the timer goes off, drain the hot water and refill the pan with cold water to cool the eggs. Let them sit for a few minutes, then peel and cut the eggs into halves.
  3. Prepare the Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute until the mixture cooks and bubbles without browning. Gradually whisk in the milk, continuing to whisk as the sauce thickens and comes to a boil, about 3-5 minutes. 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 bits. Stir and cook until the bacon is golden and crispy. Remove from heat.
  5. Assemble the Au Gratin: Preheat the oven to 200° C (392° F). Arrange the egg halves yolk side up in a medium-sized baking dish. Sprinkle the crispy bacon pieces evenly over the eggs. Pour the béchamel sauce over the eggs and bacon, then sprinkle evenly with grated cheese.
  6. Bake: Place the baking dish in the oven and bake for approximately 10 minutes, or until the cheese has melted and turned a beautiful golden brown.

Notes

  • You can customize the cheese type to your preference such as Gruyère, cheddar, or mozzarella for different flavors.
  • For easier peeling, use eggs that are a few days old rather than fresh eggs.
  • The béchamel sauce can be made thicker or thinner by adjusting the amount of flour or milk slightly.
  • Serve the dish hot straight from the oven for best texture and flavor.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Keywords: Eggs au gratin, Béchamel sauce, baked eggs, bacon eggs recipe, French gratin, cheesy eggs, brunch recipe

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