How to Make It
Preheat the oven to gas 6 200°C fan 180°C. Fry or grill the bacon for 2 mins on each side. Grease 12 small ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes.
Scatter half the cheese over the bases of the dishes top with ½ tsp crème fraîche then carefully crack an egg into the centre of each. Scatter with the rest of the cheese another ½ tsp crème fraîche chopped chives and seasoning.
Bake for 14 mins or until the yolk is set. Leave to cool for 5 mins then serve in the ramekins.
Can be stored in airtight container for up to 3 days in the fridge.