Œufs Cocotte au Chèvre et aux Lardons
By Jason Griffith | ChefManiac.com
Introduction
There’s nothing quite like a creamy, golden-yolked egg nestled into a ramekin of melted goat cheese, crispy bacon, and luscious cream. Œufs Cocotte au Chèvre et aux Lardons, a beloved French classic, is all about comfort, elegance, and effortless indulgence.
Whether you’re planning a cozy brunch, a laid-back dinner, or just want to feel like you’re dining in a Parisian café, this dish is a must. Serve it warm with toasted bread for dipping and a crisp green salad on the side—it’s pure satisfaction.
Why I Love This Recipe
This is one of those recipes that feels fancy, but is incredibly easy to make. Just a few ingredients, a ramekin, and a hot water bath (bain-marie) create something that’s rich, creamy, and completely crave-worthy.
The salty crunch of lardons (thick-cut bacon), the tangy bite of melted goat cheese, and the creaminess of baked eggs make this dish absolutely addictive. It’s like France’s version of the perfect savory brunch cup.
If you love warm, cheesy bakes like this One-Pan Breakfast Bake or crave-rich, melty moments like these Cheesy Chicken Sliders, you’re going to adore this one.
Ingredients (Serves 4)
- 4 eggs
- 100 g lardons (smoked bacon bits)
- 100 g goat cheese (chèvre, such as a log)
- 4 tablespoons crème fraîche (or thick sour cream)
- 1 small onion, diced (optional)
- Salt and pepper, to taste
- Butter (to grease ramekins)
- Fresh parsley or chives (optional, for garnish)
Ingredient Swaps & Notes
- Cheese Swap: Try crumbled blue cheese or grated Gruyère for a different twist.
- Protein Option: Sub diced ham or smoked salmon for the lardons.
- Cream Substitute: Use heavy cream or a dairy-free version if needed.
- Add Heat: Sprinkle in a pinch of smoked paprika or Espelette pepper before baking.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 180°C (350°F). Prepare a deep baking dish for the bain-marie.
2. Prepare the Lardons
In a skillet, cook lardons over medium heat until crispy.
If using onions, add them to the pan and cook until soft and translucent.
Transfer to a paper towel-lined plate to drain excess fat.
3. Butter the Ramekins
Lightly grease 4 ramekins with butter.
In each ramekin:
- Spoon in 1 tablespoon of crème fraîche
- Add a portion of the cooked lardons and onions
- Top with crumbled goat cheese
4. Add the Eggs
Carefully crack 1 egg into each ramekin. Avoid breaking the yolk.
Season each with a little salt and freshly cracked black pepper.
5. Bake in a Water Bath
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 10–12 minutes, until the egg whites are just set and yolks are still slightly runny.
6. Finish & Serve
Remove ramekins from the oven and sprinkle with fresh parsley or chives.
Serve immediately with toasted bread soldiers or crusty baguette, and pair with a light salad.
Tips for Success
- Don’t skip the bain-marie—this ensures gentle, even cooking.
- Keep an eye on the oven: Overbaking will result in fully set yolks (still delicious, but not quite as luxurious).
- Use high-quality goat cheese: It melts beautifully and brings a tangy richness that balances the bacon and cream.
Serving Suggestions & Pairings
For a cozy brunch or light dinner, pair with:
- This Beer Cheese Dip as a starter
- A warm basket of toast or rustic bread
- A side of arugula salad with lemon vinaigrette
- Or serve alongside Sheet Pan Quesadillas for a brunch board full of contrasts
Storage & Leftovers
- Not ideal for storage: This dish is best served immediately after baking.
- Leftovers? If you must, refrigerate and gently reheat in the oven—but expect the yolk to firm up more.
More Recipes You’ll Love
If you’re into cheesy, brunch-friendly dishes or cozy savory bakes, try:
Final Thoughts
Œufs Cocotte au Chèvre et aux Lardons is the kind of dish that makes you feel fancy with almost no effort. It’s rich, creamy, and deeply satisfying—whether served at a brunch table or as a late-night comfort meal.
Tried it? Let me know what twists you added or how you served it! Tag @gtagriff900 on ChefManiac and share your cocotte creations.
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