Maximum Living Eggs Cocotte


Maximum Living Eggs Cocotte

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Makes 6 Servings

Eggs and bacon are always a great idea for breakfast, but with a couple easy steps, you can turn the ordinary into something special. 


  • 2 ½ tablespoons butter

  • 2 ½ tablespoons fresh chopped thyme leaves

  • 2 teaspoons chopped fresh flat leaf parsley

  • ¼ cup cooked/diced bacon

  • 12 organic eggs

  • Sea salt

  • Ground pepper


Preheat the oven to 375 degrees F.

Rub the inside of 6 ramekins with the butter and then gently sprinkle bottom of each ramekin with cooked bacon and thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top.  Sprinkle with flat leaf parsley.