Oeufs au plat Bressanne

An overhead view of a cast iron skillet containing two slices of ham topped with four eggs (two on each slice), all baking in a creamy sauce and sprinkled generously with fresh chives. Cracked eggshells and fresh chives are visible in the background, emphasizing the dish's homemade quality.

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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.

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 2 servings

Calories: 435kcal

Author: Nicole Gaffney

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.

Nutrition