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Eggs Arsène

Name: Eggs Arsène
Prep time: 43 min
Cook time: 19 min
Total time: 1 h 2 min
Yield: 4 people
Cuisine: French
Ingredients: 1 tablespoon oil; 250 g belly (streaky) bacon; 4 poacheds eggs; 300 g cancoillotte; 100 g cream; 200 g nanterre brioche; 50 g butter; Pepper

Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels.

And you're right, there is a nod to James Bond here.

72 K 3.6/5 (7 reviews)530543

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: October 30^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 tablespoon oil
2 250 g belly (streaky) bacon
3 4 poacheds eggs
4 300 g cancoillotte
5 100 g cream
6 200 g nanterre brioche
7 50 g butter
8 Pepper
Total weight: 1,115 grams

Times for this recipe

Preparation

45 min.

Cooking

20 min.

All in all

1 hour 5 min.

Preparation 45 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Pour 1 tablespoon oil into a frying pan on high heat. When really hot, add the finely sliced 250 g belly (streaky) bacon (allow one rasher per person).

Step 2 - ⌛ 2 min.

When nicely browned, transfer onto a chopping board and cut each rasher in half.

Set aside.

Step 3 - ⌛ 30 min.

Prepare 4 poacheds eggs and keep hot.

Step 4 - ⌛ 6 min.

Melt 300 g cancoillotte in a small saucepan on low heat and add 100 g cream.

Mix well, pepper lightly, then check the seasoning.Cover and keep hot.

Step 5 - ⌛ 3 min.

Slice 200 g nanterre brioche (one slice per person) and lightly butter both sides of all the slices.

Step 6 - ⌛ 8 min.

Use the same pan as for the bacon, without washing it, to brown the brioche slices on both sides.

Step 7 - ⌛ 2 min.

Assemble the eggs Arsène

Heat the plates.

Put a slice of fried brioche on each plate.

Step 8 - ⌛ 2 min.

Arrange 2 pieces of fried bacon on each slice.

Step 9 - ⌛ 2 min.

Top with a poached egg.

Step 10 - ⌛ 2 min.

Finish by pouring over a generous helping of the cancoillote with cream.

Step 11

Serve immediately like this, or split the egg open to show off the runny yolk.

Remarks

Ideally the brioche for this recipe should be barely sweet, made with a brioche dough using only half the normal amount of sugar. This is a good way to use up the ends from a sausage brioche.

Keeping: Should be eaten immediately.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	7 g RDI=3 %	27 g RDI=37 %	317 kcal RDI=16 %	1,326 kJ RDI=16 %
Per person	28 g RDI=44 %	20 g RDI=8 %	76 g RDI=104 %	882 kcal RDI=44 %	3,693 kJ RDI=44 %
Whole recipe	114 g RDI=175 %	81 g RDI=31 %	304 g RDI=417 %	3,528 kcal RDI=176 %	14,773 kJ RDI=176 %