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You know, baked eggs, they’re kind of my little guilty pleasure for those mornings when I’m lingering in the kitchen. So, I thought, why not spice it up with some bacon? It adds crunch, flavor—in short, it speaks directly to the taste buds. I admit, it’s super simple, but it changes everything.
I like to use slightly rustic ramekins; it makes the table feel more welcoming, you know? And then, you don’t need to be a chef to nail baked eggs, zero stress. The oven does almost all the work, and you can take care of other things while it’s cooking.
The advantage is that you can put almost anything in them. Cheese, herbs, freshly ground pepper. For my part, I never skimp on a little spoonful of crème fraîche that softens everything. Interested?
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Alright, I’m telling you my super indulgent version. I promise you’ll love getting your hands dirty in the pots for this little treat… Come on, let’s go!
Essential ingredients for indulgent baked eggs with bacon
- 4 fresh eggs (go organic if you can, it tastes better)
- 100 g bacon in slices or lardons depending on your preference
- 20 cl thick or liquid crème fraîche, depending on what you have
- Grated cheese (Gruyère, Comté, cheddar, I love to vary)
- A handful of chopped chives for a fresh touch
- Salt and freshly ground pepper
- A bit of butter to grease the ramekins
Preparing your baked eggs with bacon: tips and step-by-step instructions
First, preheat the oven to 180-200°C, no need to complicate things. While it’s heating, lightly butter your ramekins (yes, that’s the little touch that stops sticking, I swear it changes everything).
Fry the bacon in a pan without adding fat; it will release enough grease for crispiness. Then, spread the bacon at the bottom of the ramekins.
Now, break one egg per ramekin (catch that without dropping shell bits—easy to say but I admit, sometimes I struggle a bit). Salt and pepper to taste.
Pour a generous spoonful of crème fraîche over each egg, then sprinkle generously with grated cheese. The final touch? A little sprig of chives on top that subtly perfumes it.
Place your ramekins in a baking dish, pour some hot water into the dish up to halfway up the ramekins (bain-marie, the secret for gentle and even cooking). Bake for about 10 to 15 minutes. Keep a close eye on the yolk; it shouldn’t be overcooked—personally, I prefer a still runny yolk.
Equipment to have ready (so you don’t improvise)
- 4 ramekins (or individual cocottes)
- A baking dish large enough to hold the ramekins and water
- A frying pan to cook the bacon
- A whisk or spoon to mix if needed
- A knife and a cutting board for the chives
- A small bowl for the crème fraîche
Variations to try and tips to personalize your baked eggs
Honestly, this is where it gets fun. I often alternate between classic bacon and small cubes of chorizo (it’s a spicy delight). You can also try sautéed mushrooms or some fresh spinach.
If you like strong cheese, don’t hesitate to add blue cheese or even mozzarella for an incredible gooey effect. Chives aren’t mandatory, but they bring that fresh little something that makes all the difference.
For cooking, personally, I’ve already burned my eggs a bit by leaving them too long, so my tip is to watch from 9 minutes, especially at 200°C. Cooking time really depends on what you like, runny yolk or firmer.
Last thing, if you’re in a hurry, you can also make these eggs in the microwave, but it’s a bit less glamorous and the result is more hit-or-miss. Anyway, the oven is perfect, time for a little dance in the kitchen while it cooks.
Can baked eggs be prepared in advance?
Yes, you can prepare the ramekins in advance, keep them chilled, and start cooking just before serving to preserve the softness of the eggs.
What cheese to use in baked eggs?
Any cheese works: Gruyère, Comté, cheddar, mozzarella, or even blue cheese, depending on your taste. Grated cheese adds creaminess and a nice golden crust.
How to get the yolk perfectly cooked?
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The secret is the bain-marie: watch the cooking time between 9 and 15 minutes depending on the desired texture. The yolk should stay runny or slightly set, based on your preference.
Can bacon be replaced by something else?
Absolutely, you can use chorizo, lardons, or even sautéed vegetables for a vegetarian version.
