Baked Eggs with Bacon and Chives

Name: Baked Eggs with Bacon and Chives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: France
Ingredients: 4 eggs (fresh); 100 ml of heavy cream (heavy); 80 g of lardons (smoked); 5 g of chives (fresh, snipped); 2 pinch of salt; 2 pinch of pepper (ground); 40 g of shredded cheese (Swiss or Comté type); 15 g of unsalted butter

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A classic of French cooking, baked eggs (œufs cocotte) are eggs cooked in the oven in a ramekin with cream, bacon, and chives. Perfect for an indulgent breakfast or a comforting starter.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 8

servings

Estimated cost €5.00

Equipment

Oven
Ramekinsindividual
Ovenproof dishfor the water bath

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

Generously butter the inside of each ramekin.
Spread the bacon in the bottom of each ramekin.
Gently crack an egg into each ramekin, taking care not to break the yolk.
Pour a tablespoon of cream over each egg.
Season with a pinch of salt and a pinch of pepper.
If you like, sprinkle shredded cheese over the top of each baked egg.
Place the ramekins in a baking dish, then pour hot water into the dish to make a water bath (the water should come halfway up the ramekins).
Bake for , depending on how you like the yolk (runny, soft, or hard).
Once cooked, remove the baked eggs from the oven and the water bath. Sprinkle with snipped chives before serving.

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Goes well with

🎅 Christmas: all recipes

As a main

Roasted Quail with Grapes and Bacon

50 minMedium

For dessert

Rainbow Macarons

30 minMedium

To drink

Sparkling Apricot, Lime and Mint Mocktail

15 minEasy

Nutrition facts

per serving · estimate

265kcal

Protein13 g20%
Carbs2 g3%
Fat22 g77%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Serve the baked eggs straight from the oven with toast soldiers for dunking in the runny yolk. For a vegetarian version, replace the bacon with sliced white mushrooms sautéed in a skillet.

Freezing : Can you freeze this recipe?

Not recommended

Cooked eggs do not freeze well (grainy, watery texture). The creamy sauce may also separate.

Storage : How long does it keep?

Baked eggs lose their texture and turn rubbery when reheated. Best enjoyed fresh.

Making ahead : Can you make it the day before?

Yes

The bacon can be cooked, the chives chopped, and the cheese shredded ahead. Assemble and bake the eggs just before serving.

Reheating : How do you reheat it?

Not recommended for best texture. If needed, reheat very gently in the oven (120°C, 5-8 min) or in a water bath. Microwave at very low power, risk of overcooking.

Variations

Sprinkle shredded cheese, such as Swiss or Comté, on top.
Adjust the cooking time to the yolk you want: runny, soft, or hard.
Sprinkle with snipped chives just before serving.

Mistakes to avoid

Breaking the yolk when adding the egg: crack it gently into the ramekin.
Skipping the water bath: the hot water should come halfway up the ramekins.
Not buttering the ramekins: butter them generously.

Frequently asked questions

How do you cook baked eggs?

Preheat the oven to 180 °C, place the ramekins in a dish with hot water halfway up the sides to make a water bath, and bake 12 to 15 minutes depending on how you like the yolk.

How do you fill the ramekins?

Generously butter each ramekin, spread the bacon in the bottom, gently crack in an egg without breaking the yolk, add a tablespoon of cream, then season with salt and pepper.

How do you get a runny yolk?

Allow 12 minutes for a runny yolk, a little longer for a soft yolk, and up to 15 minutes for a hard yolk, watching the water bath in the oven preheated to 180 °C.

Which cheese should you use?

A shredded cheese such as Swiss or Comté works very well: sprinkle some over each egg before baking, if you like, for a nice golden top.