Introduction

Eggs au gratin with Béchamel sauce is a comforting and elegant dish perfect for any meal. Soft-boiled eggs are topped with crispy bacon, creamy Béchamel sauce, and melted cheese, creating a rich and satisfying flavor combination.

Eggs au Gratin with Béchamel Sauce and Bacon Recipe - Recipe Image

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. Heat over high until the water is almost boiling, then reduce the heat to keep a gentle bubble and cook for 7 minutes.
Step 2: Drain the hot water and replace with cold water. Let the eggs cool for a few minutes, then peel and cut them in half.
Step 3: To make the Béchamel sauce, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute, until the paste bubbles but does not brown.
Step 4: Gradually add the milk while whisking constantly. Bring to a boil and cook for 3-5 minutes until thickened. Season with salt, white pepper, and grated nutmeg.
Step 5: Cut the bacon into small pieces and fry in a pan over medium heat until golden and crispy. Drain excess fat if desired.
Step 6: Preheat the oven to 200° C (392° F). Arrange the egg halves yolk side up in a medium baking dish.
Step 7: Sprinkle the crispy bacon pieces over the eggs, pour the Béchamel sauce on top, and finish by scattering the grated cheese evenly over everything.
Step 8: Bake in the oven until the cheese is melted and golden, about 10 minutes. Serve warm.

Tips & Variations

Use a cheese that melts well, such as Gruyère, cheddar, or mozzarella, for a creamy top.
For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
A pinch of cayenne pepper or smoked paprika in the Béchamel adds a subtle kick and depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, taking care not to overcook the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can cook the eggs and prepare the Béchamel sauce ahead, but assemble and bake just before serving to keep the cheese melty and the eggs fresh.

What cheese works best for Eggs au gratin?

Gruyère is a traditional choice for gratins due to its excellent melting properties and nutty flavor, but cheddar, mozzarella, or a mix of cheeses also work well.

Eggs au Gratin with Béchamel Sauce and Bacon Recipe

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★★★★★

4.8 from 203 reviews

A classic comfort dish featuring hard-boiled eggs topped with crispy bacon, rich béchamel sauce, and melted cheese, baked to golden perfection. This Eggs au Gratin is perfect for a hearty breakfast or a satisfying brunch.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French

Ingredients

Scale

Eggs

6 Eggs

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)

Other

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

Instructions

Boil the Eggs: Place the eggs in a small saucepan and cover with cold water. Bring the water to a near boil over high heat, then reduce the heat to maintain a gentle simmer. Set a timer for 7 minutes once the water is close to boiling.
Cool and Peel Eggs: After 7 minutes, drain the hot water and replace it with cold water to cool the eggs. Let them sit for a few minutes, then peel the shells off carefully. Cut each egg in half lengthwise.
Prepare Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute, cooking the paste until it bubbles but does not brown. Gradually whisk in the milk a little at a time, continuing to whisk constantly as the sauce heats and thickens—this usually takes 3 to 5 minutes. 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, add the bacon pieces, spreading them out evenly. Stir and cook until the bacon is golden and crispy. Remove from heat.
Preheat the Oven: Preheat your oven to 200° C (392° F) to prepare for baking the gratin.
Assemble the Dish: Arrange the egg halves in a medium-sized baking dish, yolk side up. Sprinkle the cooked bacon evenly over the eggs.
Add Sauces and Cheese: Pour the prepared béchamel sauce evenly over the eggs and bacon. Then, sprinkle the grated cheese on top to your liking.
Bake: Place the baking dish in the preheated oven and bake until the cheese has melted and turned golden brown, about 10 to 15 minutes. Remove from the oven and serve warm.

Notes

Use a cheese that melts well such as Gruyère, cheddar, or mozzarella.
Ensure not to overcook the béchamel sauce to prevent it from burning or becoming grainy.
For easier peeling, use eggs that are at least a few days old instead of very fresh eggs.
The dish can be prepared ahead of time and baked just before serving.

Keywords: Eggs au gratin, Béchamel sauce, baked eggs, bacon, breakfast recipe, brunch dish, comfort food