Name: Oeufs au Plat Bressanne Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: French
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

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Introduction

Oeufs au plat Bressanne is a rich and comforting French dish featuring eggs baked on buttery toasted brioche slices, bathed in a delicate garlic-infused cream. It’s elegant yet simple, perfect for a special breakfast or brunch that feels indulgent without fuss.

In a black cast iron pan, two slices of fried toast are topped with four cooked eggs, each with bright yellow yolks and white whites that are slightly browned around the edges; the toast and eggs sit in a creamy, cheesy white sauce filling the bottom of the pan, sprinkled with finely chopped green chives for a fresh touch. The pan rests on a dark wooden surface with some eggshells and forks nearby, and a few long green chives stretch above for decoration. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Butter each slice of bread generously on both sides, using about one tablespoon of butter per slice.
Step 3: Heat a large ovenproof skillet over medium-high heat, then add the bread slices. Cook until toasted and golden brown on both sides, about 2-3 minutes per side.
Step 4: Arrange the toasted bread slices side by side in the skillet.
Step 5: In a small saucepan, combine the heavy cream, sliced garlic, and bay leaf. Bring to a gentle simmer over medium-low heat and cook for about 5 minutes. Season with salt and pepper to taste.
Step 6: Remove the bay leaf and garlic slices if preferred. Pour about two tablespoons of the hot cream mixture over each slice of bread.
Step 7: Carefully crack two eggs over each piece of bread without breaking the yolks. Pour the remaining cream evenly over the eggs. Transfer the skillet to the oven’s center rack.
Step 8: Bake until the egg whites are just set but the yolks remain runny, about 13 minutes.
Step 9: Sprinkle the baked eggs with fresh chives and additional ground pepper if desired. Serve immediately for the best texture and flavor.

Tips & Variations

Use brioche or challah for a rich, soft base that soaks up the cream beautifully.
If you prefer less garlic flavor, remove the garlic slices before pouring cream over the bread and eggs.
For a dairy-free version, substitute cream with coconut cream and use a plant-based butter.
Add a pinch of nutmeg to the cream for a warm, aromatic touch.
Serve with a crisp green salad or lightly sautéed spinach for a fuller meal.

Storage

Oeufs au plat Bressanne is best enjoyed fresh to preserve the runny yolks and creamy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or microwave, but be aware the eggs may lose their silky texture when warmed.

How to Serve

In a black cast iron pan, two slices of browned toast sit side by side, each topped with two sunny yellow egg yolks and cooked whites that slightly overflow the bread edges. The pan is filled with bubbling melted cheese, creamy and pale off-white, surrounding the toast almost like a thick sauce. Finely chopped green chives are scattered evenly on top of the eggs and cheese, adding bright green dots to the dish. The pan is placed on a dark wooden surface with broken egg shells and fork in the background, enhancing the rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without an ovenproof skillet?

Yes, you can toast the bread in a regular pan, then transfer the bread to a small baking dish before adding the eggs and cream. Just be careful transferring the eggs to keep the yolks intact.

How can I tell when the eggs are perfectly baked?

The whites should be completely set and opaque, while the yolks remain soft and jiggly to the touch. This usually takes about 13 minutes at 375°F but oven times can vary slightly.