Cook 5 slices of bacon until crisp then crumble and set aside.
Clean, peel and roughly cube up the potatoes and add to a pot with cold water. Add salt and boil until fork tender.
Drain potatoes and return back to pot, add in the butter, mash then stir in the sour cream and milk, season to taste with salt. Reserve 1/4 cup of the bacon and mix in the rest to the potatoes.
Evenly divide the mashed potatoes to medium sized ramekins and create a well in the middle. In a small bowl, crack in 1 egg (this will ensure that you don’t accidentally break the yolk in the ramekin) and carefully pour into the well of the mashed potatoes. Do the same for the other ramekin.
Put ramekins on a sheet pan and bake for 15-20 minutes or until the whites of the eggs are set but the yolk is still runny. Meanwhile, toast up some sliced baguette.
Garnish with chives and the rest of the bacon and enjoy with the bread!