These béchamel baked eggs on toast is the perfect Sunday brunch.
The Deets
The best thing to make on a weekend morning is béchamel baked eggs on toast with some sautéed spinach. The egg is baked right in the sauce with a little gruyere cheese. Béchamel is a creamy and delicious sauce and a good pairing with eggs, spinach, and toast. Béchamel sauce is a creamy French sauce made of a white roux (butter and flour) and milk seasoned with ground nutmeg. You’re going to use a mini cocotte to cook the egg right into the sauce. It’s such a fun way to cook the egg and is truly so delicious. You’ll sautee up some spinach and then layer it all onto a nice piece of toasted sourdough. If you have multiple cocottes you can make this for the whole family breakfast, but easy enough to make it just for yourself. Stay tuned all weekend for the rest of this breakfast series, and happy Saturday, everyone! If you love this recipe, be sure to check out all of my other breakfast ideas here. Let me know what you think in the comments and enjoy!
Here’s how to make this one:
Béchamel baked eggs on toast
Ingredients
- 4 eggs
- 2 cups of spinach, packed
- 1 clove garlic
- 6 tbsp butter + 2 tbsp for buttering the inside of the cocottes
- 2 tbsp flour
- 1/3 cup milk
- Dash of nutmeg
- Sea salt / pepper
- 1 leek (or onion)
- 1/2 cup gruyere cheese, grated
- Bread of choice
Instructions
- Preheat oven to 375.
- Over medium heat, melt butter in a saucepan and leek. Stir in flour. Add milk and stir continuously. Add in nutmeg and a big pinch of salt and pepper. Cook until sauce is thickened and bubbly, about 3-5 min. Season to taste and adjust with more nutmeg / salt / pepper as needed.
- Butter inside of the cocottes and then spoon béchamel sauce into each one up until a little less than 2/3 full. Crack an egg in each cocotte. Sprinkle with cheese.
- Cover each cocotte with foil and bake in the oven for about 18 min or until egg has a slight wobble when you shake the cocotte.
- Meanwhile, slice garlic and add to a pan with oil and spinach. Cook until spinach is wilted and reduced in size. Remove and set aside.
- Coat bread in olive oil and cook for 2-3 min per side. Remove and top with spinach. Spoon béchamel sauce over toast along with egg. Dust with a little nutmeg if you’d like. Enjoy!
