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
- Preheat oven to 180°C (350°F).
- Prepare ramekins:
- Grease small baking dishes with butter.
- Layer ingredients:
- Add a spoon of cream at the bottom
- Sprinkle goat cheese and bacon
- Crack 1–2 eggs on top
- Season:
- Add salt, pepper, and a little more cream
- 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)
- 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 👍
