If you love rich, comforting dishes that are simple yet elegant, these Baked Eggs with Goat Cheese and Bacon will quickly become a favorite. Creamy, savory, and perfectly baked, this classic French recipe is ideal for brunch, lunch, or even a light dinner. Each spoonful is packed with smoky bacon, tangy goat cheese, and silky eggs baked to perfection.
Ingredients (Serves 4)
4 eggs
100 g smoked bacon lardons
100 g goat cheese (log-style goat cheese)
4 tablespoons thick crème fraîche
1 small onion, finely chopped (optional)
Salt and black pepper, to taste
A little parsley or chives for garnish (optional)
Butter, for greasing the ramekins
Preparation Method
Preheat the oven
Preheat your oven to 180°C (350°F).
Prepare the bacon
Heat a skillet over medium heat and cook the bacon lardons until golden and slightly crispy.
If using onion, add it to the pan and sauté with the bacon until soft and lightly caramelized.
Drain excess fat and set aside.
Prepare the ramekins
Lightly butter four ramekins to prevent sticking.
Assemble the ingredients
Divide the cooked bacon (and onion, if used) evenly among the ramekins.
Add 1 tablespoon of crème fraîche to each ramekin.
Crumble the goat cheese and distribute it evenly on top.
Add the eggs
Carefully crack one egg into each ramekin.
Season lightly with salt and black pepper (be careful with salt, as bacon is already salty).
Bake
Place the ramekins in a baking dish.
Pour hot water into the dish until it reaches halfway up the sides of the ramekins (water bath).
Bake for 12–15 minutes, depending on how runny you like the yolks.
Finish and serve
Remove from the oven, sprinkle with chopped parsley or chives if desired, and serve immediately.
Enjoy with toasted bread or a fresh green salad.