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Oeufs au Plat Bressanne Recipe

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★★★★★

4.5 from 143 reviews

Oeufs au plat Bressanne is a classic French breakfast dish featuring buttery toasted brioche slices topped with delicately baked eggs in a savory garlic-infused cream sauce. The eggs are gently cooked until the whites are set and the yolks remain runny, then garnished with fresh chives for a flavorful and elegant start to your day.

Ingredients

Scale

For the Bread and Butter

  • 2 tablespoons salted butter (softened)
  • 2 thick slices bread (such as brioche)

For the Cream Sauce

  • ½ cup heavy cream
  • 1 clove garlic (thinly sliced)
  • 1 bay leaf
  • salt and pepper to taste

For the Eggs and Garnish

  • 4 large eggs
  • 2 teaspoons chopped fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
  2. Butter the Bread: Spread one tablespoon of softened salted butter on both sides of each thick slice of brioche bread.
  3. Toast the Bread: Heat a large ovenproof skillet over medium-high heat and add the buttered bread. Cook until the bread is golden and toasted on both sides. Arrange the toasted slices side by side in the same pan.
  4. Prepare Cream Sauce: In a small saucepan, combine the heavy cream, thinly sliced garlic, and bay leaf. Bring to a gentle simmer over medium-low heat and cook for about 5 minutes to infuse the flavors. Season with salt and pepper to taste.
  5. Remove Aromatics: Remove the bay leaf and optionally the garlic slices if preferred, then pour two tablespoons of the warm cream over each slice of toasted bread in the skillet.
  6. Add Eggs: Carefully crack two eggs over each slice of bread, making sure not to break the yolks.
  7. Pour Remaining Cream: Pour the remaining infused cream evenly over the eggs and bread in the skillet.
  8. Bake: Transfer the skillet to the center rack of the preheated oven and bake for about 13 minutes, or until the egg whites are just set but the yolks remain runny.
  9. Garnish and Serve: Sprinkle chopped fresh chives and additional freshly ground pepper over the eggs. Serve immediately to enjoy the warm, creamy, and flavorful dish.

Notes

  • Use a thick, sturdy bread like brioche to hold the cream and eggs without becoming soggy.
  • Cooking times may vary slightly depending on your oven and skillet; keep a close watch to ensure the yolks stay runny.
  • For a less intense garlic flavor, remove the garlic slices before baking; otherwise, leaving them enhances the creaminess with a subtle aroma.
  • An ovenproof skillet, such as cast iron, is essential for transferring from stovetop to oven safely.
  • This dish pairs wonderfully with a light fresh salad or sautéed spinach for a complete brunch.

Keywords: French breakfast, baked eggs, brioche toast, cream sauce, Oeufs au plat Bressanne

Find it online: https://dailysimplerecipe.com/oeufs-au-plat-bressanne-recipe/