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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the Oven: Preheat your oven to 200° C (392° F) to prepare for baking the gratin.
  6. Assemble the Dish: Arrange the egg halves in a medium-sized baking dish, yolk side up. Sprinkle the cooked bacon evenly over the eggs.
  7. 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.
  8. 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

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