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French Baked Eggs on Toast Recipe

French Baked Eggs on Toast Recipe
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★★★★★

4.7 from 6 reviews

French Baked Eggs on Toast is a rich and elegant breakfast dish featuring thick slices of buttery brioche toast topped with gently baked eggs in a creamy garlic-infused sauce. Perfectly cooked to have runny yolks and tender whites, this dish is finished with fresh chives for a burst of color and flavor, making it a luxurious yet simple morning treat.

Ingredients

Scale

For the Toast

  • 2 tablespoons salted butter, softened
  • 2 thick slices bread such as brioche

For the Cream Sauce

  • ½ cup heavy cream
  • 1 clove garlic, thinly sliced
  • 1 bay leaf
  • Salt and pepper to taste

For the Eggs

  • 4 large eggs
  • 2 teaspoons chopped fresh chives

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully heat while you prepare the other components.
  2. Butter the bread: Spread one tablespoon of softened salted butter evenly on both sides of each thick slice of brioche bread, ensuring a rich, flavorful toast.
  3. Toast the bread: Heat a large oven-proof skillet over medium-high heat. Add the buttered bread slices and cook until golden brown on both sides, around 2-3 minutes per side. Arrange the toasted slices side by side in the skillet.
  4. Prepare the cream sauce: In a small saucepan, combine the heavy cream, thinly sliced garlic, and bay leaf. Gently simmer over medium-low heat for about 5 minutes, allowing the flavors to infuse. Season with salt and freshly ground pepper to taste.
  5. Remove aromatics: Take out the bay leaf and optionally remove the garlic slices if preferred, or leave them in for a stronger garlic flavor. Pour approximately two tablespoons of the hot cream sauce over each slice of toasted bread in the skillet.
  6. Add the eggs: Carefully crack two large eggs onto each bread slice, taking care not to break the yolks. Pour the remaining cream sauce over the eggs evenly.
  7. Bake the dish: Transfer the skillet to the center rack of the preheated oven. Bake for about 13 minutes, or until egg whites are set but the yolks remain runny for a perfect creamy texture.
  8. Garnish and serve: Sprinkle finely chopped fresh chives over the baked eggs, add extra freshly ground pepper if desired, and serve immediately while hot.

Notes

  • For best results, use thick, good-quality bread like brioche for a rich flavor and sturdy base.
  • If you prefer firmer yolks, extend the baking time by a few minutes but be careful not to overcook.
  • Garlic can be removed after simmering if you want a subtle flavor rather than strong garlic presence.
  • This recipe can be easily doubled or adjusted based on serving size requirements.
  • Use an oven-proof skillet to avoid transferring contents, which can disrupt the eggs’ delicate placement.

Nutrition

Keywords: baked eggs, toast, French breakfast, brioche, creamy eggs, garlic cream sauce, brunch recipe

Find it online: https://servedbynora.com/french-baked-eggs-on-toast-recipe/