French Baked Toast and Eggs in Cream.
Ummmm yes. I am showing you something glorious!
When I saw this recipe concept for the first time, my jaw dropped. It was like all of my breakfast dreams had come true – and there wasn’t even cheese involved. Insane, right?
I am a perpetual lover of toast and eggs. They both make an appearance in my meals nearly every single day. While my go-to is usually avocado toast with an egg, if I’m out of avocado or used it for a salad or reeeeally just not feeling it sometimes, plain fried or poached eggs on sourdough never does me wrong.
It’s good for breakfast, of course, but my real preference is eggs for lunch. In fact, sometimes I even hold off on eggs for breakfast just because I love them for lunch so much.
This is no exception, but I do find this to be such an awesome weekend breakfast or brunch. It almost reminds me of croque monsieur – but without the cheese sauce. And there are only FOUR real ingredients.
Okay… there is also salt and pepper. And chives if you want them. But to make the actual dish? Only four. Bread, butter, eggs and cream. DONE!
So here’s how it works. And it is OH SO good.
You butter some toast (brioche is best) and cook it in a skillet a la the grilled cheese method. Like just toast your bread and butter until golden and crunchy on the outsides. Just gotta give it some crisp!
After that, place it on a BUTTERED baking sheet. Obviously key. More butter please.
Crack an egg on each piece of bread. This can be tricky because it might want to slide right off, but be patient! If I can get the eggs to stay, so can you.
Next? Warm cream. Ohhhh yes. Drizzled right over the cracked eggs and then the remaining all over the toast and pan.
This is what the entrance to heaven looks like!
Bake the toast until the egg yolks are cooked to your liking. Then give it a good chive shower and go.to.town.
The cream thickens in the oven and becomes ALMOST cheese-like. Which is probably why I adore this so much.
Seriously, this is such a lovely, hearty, satisfying and comforting breakfast. And since you make it on a big sheet pan, you can serve a few people! I used a smaller pan here for four slices, but I bet you can easily fit six or even eight if you’re not worried about getting an Instagram friendly shot. Yeah, cue the eye roll.
It’s no biggie if you just want to make a slice or two for yourself either. You totally deserve it.
French Baked Toast and Eggs in Cream
- 4 slices bread
- 4 tablespoons softened butter
- 1 cup heavy cream
- pinch of salt and pepper
- 4 large eggs
- 3 tablespoons chopped fresh chives
- Preheat the oven to 375 degrees F. Rub a baking sheet with 1 tablespoon of the softened butter.
- Take the remaining butter and spread it on both sides of each slice of bread. Heat a skillet over medium heat and add the bread (most likely in batches), cooking until it is toasted and golden brown on both sides. Place each side on the buttered baking sheet.
- Heat the cream in a saucepan over low heat until it is simmering. Seasoning it with the salt and the pepper. Drizzle a tablespoon or 2 evenly over each slice of bread.
- Crack each of the eggs onto a slice of bread. Pour the remaining cream over the eggs. Bake the toast for 13 to 15 minutes – 13 minutes will still result in a mostly runny egg. Sprinkle on a bit of salt and pepper.
- Cover with the chives and serve immediately!
Did you make this recipe?
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I appreciate you so much!
Oh that is a dream right there.
35 Comments on “French Baked Toast and Eggs in Cream.”
Oh I’m basically drooling over here! I am obsessed with this idea. I am right there with you on the obsession with toast and eggs, so I know I’ll love this so so much. xoxo
you have to try it sometime kelsey!
This reminds me of like a creamy egg-in-a-basket except easier. Looks amazing! I need an excuse to host a brunch so I can make this.
yes you do!! :)
My favorite thing I learned to make in culinary school was shirred eggs! A buttered ramekin filled with a little bit of diced ham, an egg, heavy cream, and a little bit of parmesan and fresh cracked pepper is baked to desired doneness served with toast for dunking! This is like that but with the toast dunkers built in. I am now thinking of all the ways to junk this up…. sauteed spinach and a little feta, oven roasted tomatoes and a pesto drizzle… so hungry now.
oh yes yes yes i love that so much.
whoa, this sounds decadent! i was imagining some sort of french toast concoction since apparently it is too early in for morning to be able to read correctly, but this seems a lot easier (:
super easy heather!
This looks so yummy but between the egg yolks, butter, and heavy cream, I would feel incredibly guilty about both the calorie and the cholesterol counts.
it is definitely a splurge nancy! brunch with friends. :)
This looks so amazing! It will soon be a favorite in our house!
I’m with you on the egg and sourdough toast thing. I’ll have to give this a try!
I just want to say #breakfastgoals. These look amazing!
This is a really cool idea! It feels super French
This really is the coolest ever – I cant wait to attempt it!
What the heck kind of witchcraft is this?! Cannot WAIT to try it! I so badly want to put gruyere all over it but I’m sure its amazing cheese-less. I’ll have to force myself to try it without the cheese first then trash it up later.
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Ummmm this looks freakin’ incredible but also WHERE did the gold speckled coffee mug come from?!? ::cue heart eye emoji::
This looks so good! I love incorporating a nice creamy egg into dishes.
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Holy moly. This is my first time EVER commenting on a blog but I felt like I just couldn’t let this slide. I am eating this as I type. AHHHHHHMAZING!! I slightly overcooked the eggs, to the point where normally I would turn my nose up at them, but it still tastes so good! Just gives me an excuse to try again and improve next time :)
thank you for the comment! i’m so glad you liked it!
So I have today off work AND TOTALLY WISH I MADE THIS. Might have to do breakfast for dinner tonight!
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This dish is amazing. My husband is a wonderful chef and makes this recipe to perfection. After baking it he puts it under the broiler for a few seconds at the end. It slightly Browns the cream and cooks the eggs a bit from the top. But don’t over broil. You do want the eggs runny and chives are a must.
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Thank you for sharing this😋
Delicious dish ever ✌️
OMG! Just made this and it was amazing!!!
My 14 yr old son had two pieces and wanted more – but I only made 2 each for us both, lol!
So my oven probably runs hot because in 13 minutes the yolks were solid – so note to self: next time adjust accordingly.
But we still were floored at how delicious it was!
I used a spice combo I am addicted to called Fox Point and also black pepper to season the cream and next time I will use brioche – as all I had today was thinly sliced potato bread and even with the butter there was some sticking.
This is most definitely a keeper for weekend brunch!
It looked so pretty plated and garnished with a sliced strawberry!
So delicious! Beautiful breakfast!
Very beautiful breakfast and delicious! ❤️❤️
I made this… it was impressed my husband and he loves it so much! Thanks! 😘
Made this!! It’s amazing. I also opted for a healthier option, used multigrain toast and less cream. It was delicious. I use a Breville smart oven and would suggest lowering the temp to around 350 for 8 min. Great morning breakfast!!!!
I like that very much it reminds me something I make.