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Oeufs en Cocotte (French Baked Eggs)

Category: food


1.  Heat the oven to 200°C (180°C in a fan oven, 400°F, gas 6) and grease four oven-proof ramekins with butter.

2.  Heat the butter in a frying pan and fry the diced bacon until crispy. Remove from the pan and divide between the ramekins along with the chopped herbs.

3.  Spoon 1 tbsp crème fraîche over the chopped bacon and herbs. Carefully break an egg into each dish. Add a slice of goat's cheese to each ramekin and sprinkle with Parmesan.

4.  Place the ramekins in a casserole dish and add enough boiling water to the dish to come roughly 2/3 of the way up the side of the ramekins. Bake in the oven for 7-10 minutes (depending on how soft you want the yolks to be).

5.  Meanwhile, fry the remaining bacon rashers until crispy. You can also grill them under a hot grill.

6.  Season the cooked eggs with a little sea salt. Garnish with the reserved herb leaves and bacon rashers before serving.

  • Serves: 4
  • Time needed: 30 minutes
  • Difficulty Easy


  • Softened butter, for the ramekins
  • 1 tbsp butter
  • 12 rashers back bacon, four finely diced
  • 2 handfuls mixed herbs, e. g. rocket, cress, beetroot leaves, finely chopped, reserving a few whole leaves
  • 4 tbsp crème fraîche
  • 4 eggs
  • 80 g soft goat's cheese, cut into four slices
  • 8 tbsp freshly grated Parmesan
  • Sea salt

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