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### How to Make Eggs Cocotte with Reblochon and Bacon
1. **Preheat oven** to 375°F (190°C). Bring a kettle of water to a boil for the water bath.
2. **Butter four ramekins** generously. Place them in a deep baking dish.
3. In each ramekin, add a tablespoon of cream, a few pieces of cooked bacon, and chunks of Reblochon cheese.
4. **Crack an egg** gently into each ramekin, making sure the yolk stays whole.
5. Season with a pinch of salt and pepper. Add a little more cream or cheese on top if desired.
6. **Carefully pour the hot water** into the baking dish around the ramekins, filling it about halfway up the sides to create a water bath.
7. **Bake for 12–15 minutes**, or until the egg whites are just set but yolks remain soft.
8. **Remove ramekins** carefully, garnish with herbs if using, and serve immediately with crusty bread for dipping.
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### Tips for Perfection
– **Use room-temperature eggs** for more even cooking.
– Don’t overcook—the magic of cocotte is in the **runny yolk**.
– Try **adding sautéed mushrooms, spinach, or shallots** for extra layers of flavor.
– Can’t find Reblochon? Substitute with Brie, Camembert, or Raclette cheese.
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### Why You’ll Love This Dish
– **Comforting and elegant** all in one bite
– Ready in under 30 minutes
– Packed with flavor from rich cheese and smoky bacon
– Perfect for breakfast, brunch, or a cozy supper
– Brings the spirit of the French Alps to your kitchen
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### Final Thoughts
Eggs cocotte with Reblochon and bacon is more than just a dish—it’s a taste of alpine indulgence in every spoonful. Creamy, cheesy, and deeply satisfying, it’s the kind of meal that warms you from the inside out and makes any ordinary day feel like a retreat in the mountains.
So grab your ramekins, fire up the oven, and treat yourself to a **mountain delight that’s as heartwarming as it is delicious**.
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Would you like a printable recipe card or suggestions for a vegetarian variation?
