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Preheat your oven to 180°C (350°F).
In a pan over medium heat, cook the bacon slices until just crispy. Drain on paper towels and roughly chop.
Prepare the Ramekins:
Lightly butter four small ramekins.
Place a tablespoon of crème fraîche at the bottom of each ramekin.
Add a few pieces of Reblochon and a sprinkle of chopped bacon.
Add the Eggs:
Crack one egg into each ramekin, taking care not to break the yolk.
Top with more Reblochon and a little more bacon if desired.
Season lightly with salt and pepper.
Bake:
Place the ramekins in a baking dish and pour hot water into the dish to reach halfway up the sides of the ramekins (creating a bain-marie).
Bake for 10–12 minutes for soft-set yolks or slightly longer if you prefer them firmer.
Serve:
Garnish with freshly chopped chives and serve immediately with toasted bread or a simple green salad.
Serving and Storage Tips:
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