French · Brunch
Country Bacon and Cheese Baked Eggs
A single-portion French baked egg dish with crispy bacon, sautéed shallot, and melted Gruyère folded into cream. Two eggs are cracked on top and baked in a water bath until the whites set and yolks stay soft, finished with chives and black pepper, served with toasted baguette.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
610Calories
39.2gProtein
44.1gFat
16.2gCarbs
1.9gSugar
0.9gFiber
2055mgSodium
1168mgChol
22.2gSat Fat
350mgPotassium
380mgCalcium
3.1mgIron
2.8mcgVitamin B12
1.8mgVitamin C
low-carb
protein-rich
herb-salt
weekend-brunch
Instructions
1
Prep
Heat oven to 375°F (190°C). Set a ramekin inside a baking dish and heat water for the water bath.
2
Sear
Cook bacon over medium heat for 5-6 minutes, stirring, until rendered and deep golden brown with crisp edges.
3
Build
Grease the ramekin with butter, add bacon and minced shallot, scatter half the grated Gruyère, pour in cream, crack two eggs gently on top, scatter remaining Gruyère around yolks, and pour hot water into baking dish to halfway up sides.
4
Bake
Bake at 375°F (190°C) for 12-14 minutes until whites are just set and yolks jiggle slightly when nudged.
5
Plate
Lift ramekin from water bath, scatter chopped chives over top, season with salt and pepper, serve with toasted baguette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz420g bacon
- 44 large eggs
- 2 tbsp2 tbsp shallot
- 3 oz86g Gruyere cheese
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp butter, for the ramekin
- 2 tbsp2 tbsp chives
- salt, to taste
- black pepper, to taste
- 2.8 oz80g baguette
