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Vegetarian, Northern, Eastern and Western France

French baked eggs with onion béchamel and steamed potatoes

This French baked egg dish is a Normandy recipe for 4, ready in 45 minutes, rated easy, for €1.40 per serving. Sliced hard boiled eggs sit under a béchamel made with long cooked onions, then get baked with gruyère until golden. The key is cooking the onions very slowly so they turn soft and sweet without browning.

I'm suggesting a classic Normandy dish, baked eggs with onion béchamel, no tripe involved, just hard boiled eggs under a slow cooked onion sauce.

French baked eggs with onion béchamel and steamed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Despite its old nickname referencing tripe, this dish has no tripe in it at all. It's a thick béchamel built on onions cooked low and slow until they turn almost sweet, then poured over sliced hard boiled eggs. A layer of gruyère goes on top and turns golden under the oven's heat. The result is soft, comforting, with just a hint of nutmeg lifting the sauce.

It's a weeknight dish for when you want something filling without spending much, using ingredients most kitchens already have on hand. Steamed potatoes soak up the béchamel and keep the plate balanced without feeling heavy. Serve it on a cool fall or winter evening, or bring it out on a lazy Sunday when nobody wants anything complicated.

The ingredients

4 people

Dairy

  • Eggs 8
  • Butter 50 g
  • Milk 50 cl
  • Grated gruyère 50 g

Fruits and vegetables

  • Onions 4
  • Potatoes 800 g
  • Parsley 1 sprigs

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Boil the eggs, then rinse them under cold water and peel them. 9 min

    Drop them into boiling water and count nine minutes for firm yolks.

  2. Slice the onions and cook them in half the butter over low heat with a pinch of salt. 15 min

    Cover the pan, the onions will sweat and release their water.

  3. Add the flour, then the milk little by little, along with the nutmeg, salt and pepper, until you get a smooth béchamel. 8 min

    Pour the cold milk onto the hot mixture, the sauce smooths out on its own.

  4. Slice the eggs, arrange them in a baking dish, cover with the onion béchamel and sprinkle with gruyère.

    A egg slicer gives you clean, even rounds.

  5. Bake at 200°C and serve with the steamed potatoes and parsley. 12 min

    A quick blast under the broiler gives a nice golden crust.

Our tips to get it right

  • Peel the eggs while they're still warm under cold running water, the shell comes off much easier.
  • If the béchamel thickens too much while you wait, stir in a splash of warm milk before pouring it over the eggs.
  • Make the béchamel and hard boiled eggs ahead of time, assembling and baking only takes a few minutes.

The variations

  • Swap the gruyère for emmental or comté for a milder crust.
  • Stir cooked bacon lardons into the béchamel for a heartier, no longer vegetarian version.
  • For kids, blend a bit of the béchamel with the eggs for a smoother texture that looks less unusual on the plate.

What to serve it with

  • Steamed potatoes, as in the recipe
  • A green salad with a sharp vinaigrette
  • A dry cider for a Norman pairing

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the béchamel tends to separate. Reheat it gently in the oven so the eggs don't dry out.

Questions about this dish

Why is it called baked eggs with tripe sauce when there's no tripe?

The name comes from the texture of the onion béchamel, which resembles a classic tripe stew. There's never actually been tripe in this Normandy recipe, only hard boiled eggs and a slow cooked onion sauce.

Can you make this dish ahead of time?

Yes, prepare the onion béchamel and hard boiled eggs a day ahead and store them separately in the fridge. You'll only need to assemble and bake it right before serving.

Can you use plant based milk instead of dairy milk?

Yes, unsweetened soy milk works well for the béchamel. The texture stays close to the original, though the flavor is slightly less rich than with cow's milk.

How do you keep the béchamel from turning lumpy?

Pour the cold milk into the hot roux gradually, whisking constantly. If lumps still form, whisk the sauce vigorously off the heat and it will smooth out.

How long does it take to make a French baked eggs with onion béchamel, with steamed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a French baked eggs with onion béchamel, with steamed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a French baked eggs with onion béchamel, with steamed potatoes cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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