Shirred Eggs with Bacon & Gruyere

This shirred egg recipe is not only easy to make, creamy and rich with bacon and Gruyere, but it's perfect for brunch.
Shirred Eggs en Cocotte with Bacon & Gruyere Recipe | D'Artagnan


  • 6 slices Applewood Smoked Bacon
  • Unsalted butter, softened, for greasing ramekins
  • 6 eggs
  • 6 tablespoons heavy cream
  • 6 tablespoons shredded Gruyere cheese
  • 6 teaspoons minced fresh chives
  • Freshly cracked black pepper
  • 6 slices country bread, for serving


  1. In a skillet over medium heat, cook the bacon until crisp. Drain on paper toweling. Chop and set aside.
  2. Preheat oven to 425 degrees F. In a roasting pan large enough to accommodate 6 ramekins, add about 1 inch of water just off a boil.
  3. Lightly grease the 6 ramekins with softened unsalted butter. Carefully crack an egg into each ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese and bacon onto each egg.
  4. Bake for 7 to 10 minutes, until the egg is 'set' to your preference (about 7 minutes for runny yolk, 10 minutes for firm). Sprinkle with chives and season with freshly cracked pepper. Serve immediately with country bread.

Related Articles