Bacon and Goat Cheese Oeuf Cocotte (Egg Cups)

I love breakfast. I love easy-but-looks-fancy breakfast even more. I adapted this recipe from one of my favorite cookbooks, Homemade by Yvette Van Boven, and it was a huge hit this morning.
Bacon and Goat Cheese Oeuf Cocotte
dab of butter
1 T goat cheese
1/2 a slice of bacon, cooked and crumbled
1-2 cherry tomatoes, cut into chunks
1 egg
a pinch of thyme
salt and pepper
1. Preheat oven to 350F and heat some water on the stove to boil.
2. Butter an oven safe ramekin or small bowl.
3. Crumble the goat cheese on the bottom of the cup and cover with the bacon and tomato.
4. Carefully break an egg over the top of the cheese mixture to avoid breaking the yolk (if it breaks, it's not a huge deal).
5. Season the egg with salt and pepper and the thyme.
6. Put the egg cup in a baking pan and pour the boiling water around the cup halfway up the sides.
7. Bake for 10-15 minutes, until the white is completely set (mine took 15).
8. Serve warm with a piece of toast.
Makes 1 egg cup.