Baked eggs with piperade is our favorite hot appetizer when we want to impress without spending hours in the kitchen: a runny yolk, a fragrant piperade, and a few crispy lardons, all gently cooked in a bain-marie.
Ideal as a starter for a dinner party or as a light meal accompanied by a salad, this recipe takes just 15 minutes to prepare.
Preparation
- Cut the bacon into strips about 1 cm wide. Sauté them in a pan without adding any fat until they are golden brown and slightly crispy.
- Distribute the piperade into individual ramekins. Add a few pieces of crispy bacon on top.
- Delicately crack an egg into each ramekin, taking care not to break the yolk.
- Place the ramekins in a dish filled with hot water (bain-marie). Bake at 180°C (350°F) for about 10 minutes. The secret: the egg white should be set while the yolk remains runny.
- When taking them out of the oven, add a turn of pepper and sprinkle with finely chopped chives.
Our tip
Take the eggs out of the refrigerator a few minutes before cracking them: at room temperature, they cook more evenly. Keep an eye on the cooking starting at the 8th minute, as every oven is different: the white should just be set at the edges while the center remains slightly wobbly.
Variation
For a vegetarian version, replace the bacon with a few shavings of goat cheese placed on the piperade before adding the egg. For more character, add a pinch of Espelette pepper when plating.
Pairings & suggestions
We love serving this appetizer with toast soldiers for dipping into the runny yolk, accompanied by a glass of dry white wine such as a Côtes de Provence.
Nutritional values
Indicative estimate per serving:
- Calories: ~220 kcal
- Protein: ~12 g
- Fat: ~16 g
- Carbohydrates: ~6 g
Storage
The piperade can be prepared up to 2 days in advance and kept in the refrigerator. However, assemble and cook the baked eggs just before serving: this dish does not freeze well and does not reheat well once cooked.
Frequently asked questions
Can the piperade be prepared in advance?
Yes, you can prepare it up to 2 days before and store it in the refrigerator. You will only need to assemble and bake it at the last minute.
How can I get a runny yolk every time?
Monitor the cooking starting at 8 minutes at 180°C: the white should be set at the edges, and the center should still be slightly wobbly.
Can I double the quantities for a dinner with friends?
Yes, simply increase the number of ramekins and keep the same cooking time in the bain-marie.
Can I replace the bacon?
Of course, turkey bacon or goat cheese for a vegetarian version work just as well.
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
