Egg Cocotte with Bacon
Egg Cocotte with Bacon is a classic French dish where eggs are baked with crispy bacon in individual ramekins. The preparation involves cooking bacon until it's crispy and placing the pieces at the bottom of each ramekin. A cracked egg is then added on top of the bacon, followed by a splash of cream to add richness and a sprinkle of grated cheese, such as Gruyère or Parmesan, for added flavor.Seasonings like salt, pepper, and fresh herbs such as chives or parsley are added to enhance the taste. The ramekins are then baked in a water bath, which ensures even cooking and a creamy texture for the eggs. The baking continues until the egg whites are set but the yolks remain slightly runny, creating a luscious and flavorful dish.Egg Cocotte with Bacon is often served with toasted bread, allowing you to scoop up the creamy egg and bacon mixture. This dish makes a perfect breakfast or brunch option, offering a delicious combination of textures and flavors in each bite.
Ingredients
- 4 eggs
- 6.8 fl oz liquid cream
- 3.5 oz bacon bits
- 2 sprigs chives
Instructions
- Preheat the oven to 350°F (180°C).
- In individual ramekins, crack the eggs and pour over the cream.
- In a skillet, brown the bacon bits for 5 minutes. Distribute them in the ramekins.
- Season with salt and pepper, then bake in a bain-marie for 10 minutes.
- Just before serving, sprinkle with chopped chives and enjoy immediately.
Video
Notes
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