Gratin Eggs on Toast
Indulge in the ultimate brunch delight with this Gratin Eggs on Toast recipe—an irresistible combination of creamy, cheesy goodness and golden, crispy bread. This dish features perfectly baked eggs nestled in a luscious Gruyère and Parmesan-infused béchamel sauce, with hints of garlic and a touch of freshly ground black pepper for added depth. Served atop toasted slices of sourdough or artisan bread, this recipe elevates breakfast comfort food to a whole new level. Ready in just 30 minutes, it’s perfect for weekend mornings or anytime you’re craving an elegant yet satisfying meal. Garnished with a sprinkle of fresh parsley, these cheesy baked eggs will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 1 cup Gruyère cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 4 Eggs
- 4 Bread slices (preferably sourdough or artisan)
- 1 tablespoon Olive oil or butter (for toasting bread)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or individual ramekins.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms (this is your roux).
Gradually pour the milk and heavy cream into the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens and coats the back of a spoon.
Stir in the garlic powder, salt, and black pepper. Mix well.
Remove the saucepan from heat and add the Gruyère and Parmesan cheeses. Stir until the cheeses are fully melted and the sauce is smooth.
Pour half of the cheese sauce into the prepared baking dish (or divide evenly if using ramekins).
Crack the eggs gently into the dish or ramekins, spacing them slightly apart. Spoon the remaining cheese sauce on top of the eggs, being careful not to completely cover the yolks.
Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your desired doneness (12 minutes for soft yolks, 15 minutes for firmer yolks).
While the gratin is baking, toast the bread slices by brushing them lightly with olive oil or butter and toasting in a skillet or toaster until golden and crispy.
Once the gratin is done, carefully remove it from the oven. Let it cool slightly, then serve the gratin eggs on top of the toasted bread slices.
Garnish with chopped parsley and serve immediately. Enjoy your creamy, cheesy Gratin Eggs on Toast!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 16.9 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2295 mg | 177% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
