Oeufs en cocotte with bacon and cheese

A long breakfast or brunch is the best way to start the weekend, isn’t it?! A favourite dish of mine for such occassions is oeufs en cocotte; a baked egg with cream in a ramekin. I have mentioned about these little darlings before, but thought it was time again now since I last weekend had the perfect egg. Not yet set, with cheese, bacon and truffle oil it was such a delight.

I also, finally, figured out the perfect time and setting for my temperamental oven. Horay!

Follow my lead:

Oeus en cocotte with bacon and cheese, serves 1

a knob of butter

1 slice of bacon, fried in pieces, drained on kitchen towel

1 egg

2 tbsp single cream

1-2 tbsp grated cheese (I used Monterey Jack, but cheddar would work just as well)

1 tsp truffle oil

white pepper (no salt necessary)

Grease a ramekin. Place the fried bacon in the bottom and break the egg on top. Pour over the cream, sprinkle the cheese, drizzle truffle oil and add some pepper. Place in a ovenproof dish and fill it half up to the ramekin with boiling water. Place in 160-180 C oven (depending on the oven, mine was perfect at 160C) and bake for 14-16 minutes, longer if you need the egg to set. Eat with a spoon and a piece of buttered toast, and roll on Saturday night!

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