Oeufs au plat Bressanne

Creamy baked eggs nestled on buttery toasted bread, with runny golden yolks and a delicate cream sauce infused with garlic. This elegant French breakfast transforms simple ingredients into a luxurious morning treat worthy of a special occasion.

👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
skillet
pan
saucepan

📝 Preparation Steps

Preheat the oven to to 375°F degrees.

Butter each piece of bread on both sides using one tablespoon for each.

Heat a large oven proof skillet over medium-high heat then add the bread.

Cook until toasted and golden from both sides, then arrange the bread slices side by side in the pan.

Add the cream to a small saucepan along with the garlic and bay leaf, then bring to a simmer over medium-low heat for about ⏱️ 5 minutes. Season to taste with salt and pepper.

garlic (thinly sliced)1 clovebay leaf1

Remove the bay leaf and the garlic if you're sensitive (I prefer to leave it in). Pour two tablespoons of hot cream over each slice of bread.

bay leaf1garlic (thinly sliced)1 clove

Carefully crack two eggs over each piece of bread, being very careful not to break the yolks. Pour the remaining cream over the eggs, then transfer to the center rack of the oven.

large eggs4

Bake until the whites are just set but the yolks are still runny, about ⏱️ 13 minutes.

Sprinkle with chives and more freshly ground pepper if desired. Serve immediately.

Nutrition Facts

calories

435 kcal

fat Content

41 g

serving Size

1 serving

fiber Content

0.04 g

sugar Content

2 g

sodium Content

236 mg

protein Content

13 g

trans Fat Content

0.5 g

cholesterol Content

426 mg

carbohydrate Content

3 g

saturated Fat Content

24 g

unsaturated Fat Content

15 g

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