Looking for a quick, affordable dinner the whole family will love? As a seasoned home cook, I've relied on these bacon and goat cheese baked eggs for years. They're incredibly simple, ready in just 15 minutes, and perfect alongside a fresh salad.
Here's my trusted recipe for bacon and goat cheese œufs cocotte. Watch how easy it is:
- 4 eggs
- 4 slices of bacon
- 4 tablespoons heavy cream
- 1 Crottin de Chavignol goat cheese
- chives
- salt, pepper
- 4 ramekins
Preparation: 5 mins - Cooking: 10 min - For 4 people
1. Preheat the oven to 180°C.
2. Lightly brown the bacon in a pan.
3. Cut it into strips.
4. Cut the goat cheese into cubes.
5. Chop the chives.
6. At the bottom of a ramekin, put the equivalent of a slice of bacon.
7. Add the goat cheese and a spoonful of heavy cream.
8. Crack an egg into the ramekin.
9. Season with salt and pepper.
10. Repeat these steps for the other three ramekins.
11. Put the four ramekins in the oven for 10 min.
Your bacon and goat cheese baked eggs are ready! Easy, quick, and irresistibly delicious.
Simply sprinkle with chives and serve. It's not just tasty—it's wallet-friendly too.
Caution: Ramekins will be hot from the oven, so let them cool slightly before enjoying.
From my kitchen experience:
- Swap bacon for lardons or ham.
- Crottin de Chavignol is ideal, but any goat cheese works well.
- Try Gruyère or another melty cheese instead.
- Substitute chives with your favorite herb.
- I skip extra salt since bacon provides plenty, but season to taste.
- No oven? Use a bain-marie on the stovetop.
- For runny yolks: Cook whites first at 200°C for 10 mins, then add yolks for 2 more mins.
- Love ramekin recipes? Check this cookbook for more economical, easy, and creative ideas.
