French Baked Eggs on Toast

French baked eggs on toast is a rich and creamy brunch recipe made with thick slices of brioche, fresh eggs, and garlic-infused heavy cream. Baked in the oven until the whites are perfectly set and the yolks remain soft and runny, this easy baked eggs recipe delivers classic French flavors with minimal ingredients.

Perfect for breakfast, brunch, or a cozy weekend meal, these oven baked eggs feature buttery toasted bread, fresh chives, and a silky cream sauce. Ideal for serving with a green salad, fresh fruit, or crispy bacon, this baked eggs on toast recipe is simple, elegant, and full of flavor.

Ingredients

• 2 tablespoons salted butter, softened
• 2 thick slices of bread (such as brioche)
• ½ cup heavy cream
• 1 garlic clove, thinly sliced
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• 2 teaspoons fresh chives, finely chopped

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Instructions

1. Prepare the Bread

Preheat the oven to 375°F (190°C).

Spread each slice of bread generously with butter on both sides, using about 1 tablespoon per slice.

Heat a large ovenproof skillet over medium-high heat. Add the bread and toast until golden brown on both sides. Arrange the slices side by side in the same skillet.

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2. Infuse the Cream

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 to infuse the flavors.

Season with salt and pepper to taste. Remove the bay leaf (and garlic if preferred).

Spoon about 2 tablespoons of the warm cream over each slice of toasted bread.

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3. Add the Eggs and Bake

Carefully crack two eggs over each slice of bread, keeping the yolks intact.

Pour the remaining cream evenly over the eggs.

Transfer the skillet to the center rack of the oven and bake for about 13 minutes, or until the egg whites are just set but the yolks remain soft and slightly runny.

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4. Finish and Serve

Remove from the oven and sprinkle with freshly chopped chives and additional black pepper if desired.

Serve immediately while warm.

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Tips

• Use thick-cut bread to support the cream and eggs without becoming soggy.
• Watch the eggs closely during the last few minutes to avoid overcooking the yolks.
• For firmer yolks, bake an additional 1–2 minutes.
• Use an ovenproof skillet to avoid transferring the bread to another dish.

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Variations and Substitutions

• Replace brioche with sourdough or country bread.
• Add grated Gruyère or Parmesan before baking for a cheesy version.
• Include sautéed spinach or mushrooms for extra flavor.
• Swap chives for fresh parsley or thyme.
• Use half-and-half instead of heavy cream for a lighter option.

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FAQs

Can I prepare this ahead of time?
It’s best served fresh, but you can infuse the cream in advance and refrigerate it until ready to use.

How do I know when the eggs are done?
The whites should be fully set and opaque, while the yolks should still jiggle slightly in the center.

Can I bake this in individual ramekins?
Yes, divide the bread and eggs between oven-safe ramekins and adjust baking time slightly.

What if I don’t have an ovenproof skillet?
Toast the bread in a pan, then transfer it to a baking dish before adding the cream and eggs.

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Serving Suggestions

• Serve with a simple green salad for brunch.
• Pair with fresh fruit and coffee for breakfast.
• Add crispy bacon or smoked salmon on the side.
• Serve with extra toasted bread for dipping into the yolks.

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Why You’ll Love This Recipe

• Rich, creamy texture with perfectly baked eggs.
• Simple ingredients with classic French-inspired flavor.
• Quick preparation ideal for brunch or weekend breakfast.
• Elegant presentation with minimal effort.
• Customizable with herbs, cheese, or vegetables.