Baked eggs with seed bread, bacon and cheese

Ingredients

• 2 tranches Seed bread (Sliced into rounds about 1 cm thick)
• 100 g Smoked bacon (Cut into small dice if necessary)
• 100 ml Thick crème fraîche (At room temperature)
• 50 g Soft cheese (such as Camembert) (Cut into small cubes so it melts quickly)
• 2 unités Eggs (Fresh, at room temperature)
• 1 c. à soupe Chives (Finely chopped, reserve a little for garnish)
• to taste Ground black pepper (Freshly ground preferably)
• to taste Salt (Optional, cheese and bacon are already salty)

Instructions

1. Prepare the bread

   On the cutting board, cut the seed bread into rounds about 1 cm thick. Set aside.

   Time: PT2M

2. Brown the bacon

   Heat the pan over medium‑high heat, add the bacon and brown for 5 minutes, stirring regularly until crispy.

   Time: PT5M

3. Prepare the creamy sauce

   In a bowl, mix the crème fraîche, the diced cheese, the pepper and the chopped chives (reserve a little for garnish). Add the browned bacon and incorporate well.

   Time: PT4M

4. Assemble the ramekins

   Place a bread round at the bottom of each ramekin, add a small extra piece of cheese, then fill the ramekins with the cream and bacon mixture, leaving a small space at the top.

   Time: PT2M

5. First bake – melt the cheese

   Preheat the oven to 210 °C. Cover each ramekin with its lid (or aluminum foil) and bake for 5 minutes to melt the cheese.

   Time: PT5M

   Temperature: 210°C

6. Add the egg

   Remove the ramekins from the oven, gently crack an egg onto each mixture, taking care not to break the yolk.

   Time: PT2M

7. Second bake – runny egg

   Return the ramekins (without lid) to the oven for an additional 5 minutes until the white is set but the yolk remains runny.

   Time: PT5M

   Temperature: 210°C

8. Finishing and serving

   Sprinkle the remaining chopped chives on top, serve immediately with a small green salad if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g