Step-by-step preparation
Step 1: Prepare the filling
Fry the bacon in a frying pan without any fat until golden brown. Set aside.
In the same pan, add a little butter if necessary and sweat the chopped onion over low heat for 5 minutes.
Add the minced garlic and continue cooking for 2 minutes. Mix with the bacon. Season with pepper (lightly salt as the bacon is salty).
Step 2: Assemble the casseroles
Preheat the oven to 180°C (gas mark 6).
Lightly butter the ramekins.
Spread the onion-bacon mixture over the bottom of the ramekins.
Add a tablespoon of crème fraîche over the filling.
Crack an egg (or two depending on the size of your ramekins) on top gently without breaking the yolk.
Cover with a little more cream and possibly a pinch of grated cheese.
Lightly salt the white and pepper.
Step 3: Cooking in a bain-marie
Place the ramekins in a baking dish.
Pour hot water into the dish up to halfway up the ramekins (bain-marie).
Bake for approximately 12 to 15 minutes, depending on how cooked you want the eggs: the white should be set, the yolk still runny.
Tips and variations
Vegetarian version: replace the bacon with sautéed mushrooms or creamed spinach.
Cheese: Add Roquefort, mozzarella or even a little Reblochon for a more Savoyard touch.
Toast: Serve with garlic-rubbed toasted bread sticks – a real treat!
Preparation in advance: prepare the base the day before (bacon, onion, garlic) and assemble at the last moment.
Conclusion
Country-style eggs cocotte are a marvel of simplicity and flavor. They combine the tenderness, crispness, and richness of country flavors in a quick and easy dish. Perfect for impressing without stress, while showcasing simple ingredients.
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