French Baked Eggs on Toast
These dreamy French baked eggs are nestled on buttery toasted bread, with runny golden yolks and a delicate cream sauce infused with garlic. They make a decadent breakfast, lunch or dinner that's easy enough for everyday, but elegant enough for special occasions.
This post may contain affiliate links.
What are French Baked Eggs?
This classic dish, known as Oeufs au plat Bressanne, is a classic French recipe from the Bresse region of eastern France. Just like Lyonnaise salad is named for Lyon, this recipe is named after this region, which is known for its incredible dairy.
It's a rustic, yet fancy preparation that showcases the region's high-quality ingredients with classical French technique. The eggs are gently baked in a garlic-infused cream that creates a luscious sauce as it mingles with the runny yolks.
If you're looking for something to serve at your next brunch that's easy, yet unique, this is the recipe for you!
Want more great egg recipes? Try my soft scrambled eggs with ricotta, this savory asparagus goat cheese quiche, or these easy smashed eggs on toast!
Why This Recipe Works
- The thick toast soaks up the garlic-infused cream while maintaining just enough structure.
- Baking the eggs creates perfectly set whites while keeping the yolks deliciously runny.
- Ready in under 20 minutes, it's an impressive yet easy dish for special breakfasts or brunches.
Ingredient Notes
Bread - Use thick slices for this recipe. It's classically made with a rustic country bread, but also works beautifully with thick-sliced brioche or Texas toast. The bread needs to be substantial enough to hold up to the cream and egg yolks.
Cream - Heavy cream creates the richest sauce. The high-fat content is essential for this traditional French dish.
Eggs - Fresh, high-quality eggs make a significant difference in this dish where they're the star. Look for eggs with bright orange yolks for the best flavor and most beautiful presentation.
Garlic - Just one clove adds a subtle aromatic quality to the cream. If you're sensitive to garlic, you can remove the slices before pouring over the eggs, but I prefer leaving them in for more flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven-safe pan or cast iron skillet
- Small saucepan
- Spatula
How to make Oeufs au plat Bressanne
- Preheat the oven to 375°F.
- 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.
Pro Tip: Make sure your skillet is well-heated, but not too hot, before adding the bread to achieve that perfect golden crust.
- 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.
- Remove the bay leaf and the garlic if you prefer (I prefer to leave it in). Pour two tablespoons of hot cream over each slice of bread.
- 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.
Pro Tip: Break each egg into a small bowl first before sliding it onto the bread. This gives you more control and prevents accidentally breaking the yolks, which are essential to the dish's appeal.
- Bake until the whites are just set but the yolks are still runny, about 12-13 minutes.
- Sprinkle with chives and more freshly ground pepper if desired. Serve immediately.
Tips for Success
- Keep a close eye on the eggs while baking – they can go from perfectly runny to overcooked in a matter of minutes. Start checking at around 10 minutes.
- Don't skip the step of toasting the bread in butter before adding the eggs – this creates a barrier that prevents the bread from becoming too soggy.
- The garlic-infused cream can be made ahead of time and gently reheated when you're ready to assemble the dish.
What to serve with baked eggs
This French baked eggs dish makes an incredible brunch! Serve alongside my cold brew coffee and add some sweet and salty candied bacon on the side for a complete meal.
For a more elaborate French-inspired breakfast, pair with my maple berry breakfast clafoutis and these easy buttered radish toasts or a side of the light and crisp celery root remoulade.
Or, add some more substantial sweet options, like my mascarpone stuffed French toast or these light and crisp buttermilk waffles.
How to Store and Reheat
This dish is best enjoyed immediately after baking when the yolks are perfectly runny and the toast still has some structure. If you do have leftovers, store them in an airtight container in the refrigerator for up to one day.
To reheat, place in a 300°F oven for about 5-7 minutes. Note that the yolks will continue to cook during reheating and won't remain runny. The dish will still be delicious, just with a different texture.
FAQ
While it's best served fresh from the oven, you can prepare the garlic-infused cream and toast the bread ahead of time. When ready to serve, simply warm the cream, assemble with fresh eggs, and bake.
Absolutely! While chives are traditional, this dish also works beautifully with fresh thyme, tarragon, or parsley. Each herb will bring its own unique flavor profile to complement the eggs. For more inspiration, check out my guide to Italian herbs and spices.
Simply increase the baking time by 3-5 minutes for medium yolks, or 5-7 minutes for fully set yolks. Just keep in mind that traditionally, oeufs au plat Bressanne is served with runny yolks.
The whites should be completely set but still tender, while the yolks should wobble slightly when you gently shake the pan. If you touch the yolk with your finger, it should feel warm but soft.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Oeufs au plat Bressanne
Ingredients
- 2 tablespoons salted butter softened
- 2 thick slices bread such as brioche
- ½ cup heavy cream
- 1 clove garlic thinly sliced
- 1 bay leaf
- salt and pepper to taste
- 4 large eggs
- 2 teaspoons chopped fresh chives
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- Keep a close eye on the eggs while baking – they can go from perfectly runny to overcooked in a matter of minutes. Start checking at around 10 minutes.
- For the richest flavor, use European-style butter if available. Its higher fat content adds an extra dimension of richness.
- Don't skip the step of toasting the bread in butter before adding the eggs – this creates a barrier that prevents the bread from becoming too soggy.
- The garlic-infused cream can be made ahead of time and gently reheated when you're ready to assemble the dish.
This should be illegal! I don’t know how such simple ingredients can form such deliciousness. If you don’t make this, you’re stupid.
Hanya you crack me up!! You're right though. This recipe is criminal - so glad you made it!!!
This breakfast dish was incredible and EASY to make. We currently have garlic oozing out of our pores, but this was so heavenly .
You're on fire lately! Haha. So glad you made this one. It's easily one of my favorite new recipes of the past year. The garlic breath is ALWAYS worth it IMO!
SWOON. I've never tried ANYTHING like this before, but I've gotta say I am beyond inspired. Looks amazing!
Thanks Karly! I am fairly certain you'll love it. I mean, what's not to love?!
This looks like a super interesting recipe.... one I know I am gonna have to to try.
Thanks! I have a feeling you're going to love it.
My mouth is watering. Nice one, Nicole!
Thanks Sabrina! Hope you try it!
I showed this to Toby. We've got all the stuff on hand, too. He says can we have bacon with it? ????
I like that Toby. Always bacon is what I say. Why even question it?
Lucky for me I've spent about six weeks in the desert southwest and a good deal of that time hiking mountain trails in and around Lake Mead National Park. I say 'lucky' because I just fell in love with this recipe and plan to make it for my best girl when I return to our little island on Sunday AM. The luck part comes with losing three pounds while here so I can enjoy this baby with no regrets! Thanks for what looks like another great recipe to add to my box. And - not for nothin' - girl, your photog skills are really impressive. I'm always amazed that you do your own shots. Gorgeous work.
That sounds amazing Bruno! You've earned this dish for sure. Wish I could say the same for myself. I hope you love the recipe! It's definitely a keeper. 🙂
Concerning oeufs au plat Bressanne. We had my wife's childhood friend from New England visit this weekend and I thought that this might go well as a late breakfast/early brunch. I was wrong - it went far better than well. A really superb recipe and one that will get used again - and not just for company. (and not for nothing - it goes great with Prosecco...but then again, doesn't everything?) With a selection of fresh strawberries and melon - a perfect late morning meal. Oh - did you know that your Pistachio Crusted Barramundi recipe got picked up by Epicurious? And with attribution to Coley Cooks which is even better! That was dinner last night and was equally well received. Thanks for a terrific weekend menu, kiddo. Keep 'em coming.
I'm so glad to hear all of this Bruno!! Thanks for following up. 😀