Two Eggs, Bacon, Dauphinois Gratin, Grilled Bread Recipe
Indulge in a hearty breakfast featuring perfectly cooked two eggs, complemented by crispy, smoky bacon that adds a savory crunch. Served alongside a rich and creamy dauphinois gratin, layered with tender potatoes and melted cheese, this dish is a delightful fusion of flavors. Enjoy it all with slices of golden grilled bread, perfect for savoring every bite. A delicious start to your day!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs and Bacon
Dauphinois Gratin
Grilled Bread
Method
Preparing Dauphinois Gratin
Prep the Potatoes
Preheat the oven to 350°F (175°C). Peel and thinly slice the potatoes. Set aside.
Make the Cream Mixture
In a saucepan, heat heavy cream with minced garlic, salt, and pepper until just simmering.
Layer the Gratin
In a greased baking dish, layer half of the sliced potatoes, pour half of the cream mixture over them, and sprinkle with half the cheese. Repeat the layers with the remaining ingredients.
Bake the Gratin
Dot the top with butter and bake in the preheated oven for about 45-50 minutes, or until golden and bubbly.
Cooking Eggs and Bacon