**Eggs en cocotte with goat cheese and bacon** is a rich, French-style baked egg dish—creamy, savory, and perfect for breakfast or brunch. 🥚🥓 — ## 🍳 Ingredients (Serves 2–3) * 4 eggs * ½ cup goat cheese (crumbled) * 3–4 strips bacon (cooked & chopped) * ¼ cup heavy cream * 1 tbsp butter * Salt & pepper to taste * Fresh herbs (chives or parsley, optional) — ## 🥘 Instructions 1. **Preheat oven** to 180°C (350°F). 2. **Prepare ramekins:** * Grease small baking dishes with butter. 3. **Layer ingredients:** * Add a spoon of cream at the bottom * Sprinkle goat cheese and bacon * Crack 1–2 eggs on top 4. **Season:** * Add salt, pepper, and a little more cream 5. **Bake in water bath (bain-marie):** * Place ramekins in a tray with hot water halfway up the sides * Bake for **12–15 minutes** (until whites are set, yolks slightly runny) 6. **Serve immediately** * Garnish with fresh herbs * Enjoy with toasted bread — ## 💡 Tips for Perfection * Don’t overbake—eggs continue cooking after removal * Use **soft goat cheese** for creamier texture * Add spinach or mushrooms for extra flavor — ## 😋 Why It’s Special * Creamy from cheese and cream * Smoky flavor from bacon * Elegant yet easy—feels like a café-style dish at home — If you want, I can give you a **low-calorie or no-cream version** that still tastes rich and delicious 👍