Béchamel baked eggs on toast

The best thing to make on a weekend morning: 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 such a good pairing with eggs spinach and toast. Stay tuned all weekend for the rest of this breakfast series and happy Saturday everyone!

Here’s how to make this one:

Béchamel baked eggs on toast

Print Recipe
Servings 4 cocottes


  • 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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.