Creamy French Baked Eggs with Toast
Servings: 2
Calories: 450kcal
Experience the ultimate French brunch with these decadent Oeufs au Plat Bressanne. Thick, buttery brioche is bathed in a garlic-infused cream sauce and baked with farm-fresh eggs for a sophisticated, soul-satisfying dish that is as easy to make as it is impressive to serve.
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Equipment
- Large skillet for toasting bread
- Small saucepan for simmering the cream
- baking dish or individual dish
Ingredients
- 2 tablespoon butter
- 2 slices Brioche bread or sourdough - thick slices, if possible
- ½ cup heavy cream
- 1 clove garlic smashed
- salt and pepper
- ½ teaspoon Sherry vinegar
- 4 large eggs preferably farm fresh
- ¼ cup chives snipped
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a large non-stick skillet. Add the bread slices and move them around to soak up some of the butter. Toast until golden brown on the bottom. Flip the slices and move them around to soak up the rest of the butter. Toast until golden and toasty on both sides. Place them side-by-side in the baking dish.2 tbsp butter, 2 slices Brioche bread
- In a small saucepan over low heat, combine the heavy cream and smashed garlic with a pinch of salt and pepper. Let it simmer very gently for 3 to 5 minutes. Turn the heat off and stir in the Sherry vinegar.½ cup heavy cream, 1 clove garlic, salt and pepper, ½ tsp Sherry vinegar
- Spoon about 1 tablespoon of the cream over the top of each slice of toast. Carefully pour the cream around the sides of the toast.
- Working one egg at a time, crack the eggs into a small bowl. Use the back of a spoon to make a small divot on one half of the toast. Gently transfer the egg into the divot, using the spoon to help the yolk stay on the toast. The whites will fall off the side of the toast. Repeat with the remaining eggs and toast. Sprinkle salt and pepper over the tops of the eggs.4 large eggs
- Carefully place the dish in the oven. Bake 10 minutes for runny yolks, 14 minutes for set yolks (jammy). Remove from the oven and top with a healthy mound of chives.¼ cup chives
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The Perfect Transfer: To serve, use a wide, flat spatula to lift the cream-soaked toast from the baking dish carefully. Be sure to support the entire bottom of the bread slice to keep the eggs stable and secure as you move them to your serving plate. Or, serve them in individual casserole dishes (see blog post for the link).
- The Sliding Egg: If an egg happens to slide off the toast and into the pool of cream before baking, don't panic! Simply use a spoon to gently nudge it back onto the bread. To prevent this, you can use the back of a spoon to press a small "nest" or indentation into the center of the toast before adding the eggs to help them stay in place.
- Watch the Clock: Oven temperatures can vary significantly. Start checking your eggs at the 8-minute mark; you are looking for opaque, set whites and a distinct "jiggle" in the yolk for that perfect runny consistency.
- Don't Waste the Sauce: That garlic-infused cream in the bottom of the dish is liquid gold! Be sure to spoon every last drop over the plated toast before serving.
- Vinegar is Key: While it might seem unusual for breakfast, the small splash of Sherry vinegar is essential. It provides the necessary acidity to "cut" through the richness of the heavy cream and butter, balancing the dish perfectly.
Nutrition
Calories: 450kcal | Carbohydrates: 3g | Protein: 15g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 469mg | Sodium: 249mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1982IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg