|Preparation||Cooking||Start to finish|
|35 min.||25 min.||1 hour|
|1||Preheat the oven to 180°C or 356°F, and put in the dripping tray. When it's hot, pour into the dripping tray enough hot water to give about 1 cm or ½ inch depth.|
Fry 125 g small pieces of bacon in a pan with 1 tablespoon oil. When they are well cooked, remove the excess fat and add 2 tablespoons vinegar to the frying pan. The vinegar is to bring a small note of acidity, and compensate to some extent for the fat of the bacon.
|2||Melt 1 knob butter in a ramekin (in microwave oven for example), and brush the bottom of the other 5 ramekins with it.|
|3||Put a good tablespoon of thinly sliced bacon in each ramekin.|
|4||Grate some Comté onto it.|
|5||Break an egg over.|
|6||Add 2 teaspoons of liquid cream.|
|7||Salt and pepper.|
|8||Chop some chives finely on top.|
|9||If you wish to improve the appearence, you can push the egg yolk to the centre of the ramekin and distribute the herbs around it.|
|10||Put the ramekins into the dripping tray of hot water in the oven. Cook until the egg white is completely cooked (opaque), about 15 minutes.|
Eat as soon as possible, because eggs continue to cook even out of the oven.