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.
- 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