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Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins with softened butter.

Divide the crumbled bacon evenly among the four prepared ramekins, sprinkling it on the bottom.

Carefully crack one egg into each ramekin, on top of the bacon.

Drizzle 1 tablespoon of heavy cream over each egg. Season each with a pinch of salt and black pepper.

Sprinkle the grated Parmesan cheese evenly over the eggs in the ramekins.

Place the ramekins on a baking sheet. Carefully transfer the baking sheet to the preheated oven.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your desired doneness).

Carefully remove the ramekins from the oven. Garnish with fresh chopped chives before serving.


Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins with softened butter.

Divide the crumbled bacon evenly among the four prepared ramekins, sprinkling it on the bottom.

Carefully crack one egg into each ramekin, on top of the bacon.

Drizzle 1 tablespoon of heavy cream over each egg. Season each with a pinch of salt and black pepper.

Sprinkle the grated Parmesan cheese evenly over the eggs in the ramekins.

Place the ramekins on a baking sheet. Carefully transfer the baking sheet to the preheated oven.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your desired doneness).

Carefully remove the ramekins from the oven. Garnish with fresh chopped chives before serving.
