Eggs au gratin is a delicious, filling dish that is perfect for brunch. Hard-boiled eggs, crispy bacon bits with a nutmeg-scented béchamel sauce topped with melted cheese. Serve on a slice of bread with some salad. Treat yourself to this irresistible combination of flavours and enjoy a satisfying and comforting meal.
Perfect to make if you already have some hard-boiled eggs in the refrigerator.
How to make Eggs au gratin.
Eggs au gratin is easy to prepare. While the eggs are boiling, you just fry the bacon and make the béchamel sauce.
- Start by boiling the eggs.
- Place the eggs in a small saucepan over high heat. Cover with cold water.
- When the water is almost boiling, set a timer for 7 minutes.
- Lower the heat slightly to keep the water bubbling but not boiling rapidly.
- When the cooking time is up, drain the hot water and refill with cold water. Leave the eggs in cold water for a few minutes. Peel the eggs and then cut them into halves
Béchamel sauce
Béchamel sauce is actually super easy to make.
- In a small saucepan melt the butter then add the flour. Stir constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 1 minute.
- Then add the milk a little at a time, bring to the boil while constantly whisking, 3-5 min. Season with salt, white pepper and grated nutmeg.
Bacon
- Begin by cutting the bacon into small pieces.
- Then heat a frying pan over medium heat until hot, add bacon bits and spread it out in the pan. Stir and cook the bacon until golden.
Au gratin
- Preheat the oven to 200° C (392° F)
- Place the egg halves in a medium-sized baking dish (yolk side up).
- Add the crispy bacon pieces over the egg halves.
- Pour over the béchamel sauce and sprinkle grated cheese over it.
- Bake until the cheese has melted and turned beautifully golden.
Serve on a slice of bread with some salad.
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Eggs au gratin with Béchamel sauce
Eggs au gratin is a delicious, filling dish that is perfect for brunch. Hard-boiled eggs, crispy bacon bits with a nutmeg-scented béchamel sauce topped with grated cheese.
Equipment
- 2 Saucepans
- 1 Frying pan
- 1 Oven proof dish
Ingredients
- 6 Eggs
- 200 g Bacon (7oz)
- 100 g Grated cheese (3.5 oz) to your liking
- 500 ml Milk (17fl.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
Eggs
- Place the eggs in a small saucepan over high heat. Cover with cold water.
- When the water is almost boiling, set a timer for 7 minutes.
- Lower the heat slightly to keep the water bubbling but not boiling rapidly.
- When the cooking time is up, drain the hot water and refill with cold water. Leave the eggs in cold water for a few minutes. Peel the eggs and then cut them into halves
Béchamel sauce
- In a small saucepan melt the butter then add the flour. Stir constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 1 minute.
- Then add the milk a little at a time, bring to the boil while constantly whisking, 3-5 min.
- Season with salt, white pepper and grated nutmeg.
Bacon
- Begin by cutting the bacon into small pieces.
- Then heat a frying pan over medium heat until hot, add bacon bits and spread it out in the pan. Stir and cook the bacon until golden.
Au gratin
- Heat the oven to 200° C (392° F)
- Place the egg halves in a medium-sized baking dish (yolk side up).
- Add the crispy bacon pieces over the egg halves.
- Pour over the béchamel sauce and sprinkle grated cheese over it.
- Bake until the cheese has melted and turned beautifully golden about 10 minutes.
Βon appétit
