Eggs en Cocotte is a French breakfast dish that is named for the dish that the egg is cooked in, the little cocotte pot. A very easy dish to prepare it essentially is baking eggs in a bain-marie (water bath). The base ingredients are eggs and a splash of cream. You can mix and match the ingredients. In this version, I have paired bacon with shallots, mushrooms and cheese. You could also make it vegetarian with tomatoes, asparagus or spinach.
Great brunch dish as you can prepare most in advance. This is a favourite breakfast dish in the Royal household, dating back to Queen Victoria.