To each ramekin; add a spoon of sour cream, chopped parsley, 2 eggs, a spoonful of cooked bacon, a sprinkle of grated cheese, and salt and pepper. Bake in the oven for 10 minutes at 180°C.
Push ice-cream sticks into the block of emmental cheese, then cut between the sticks to make batons.
Dip the cheese batons in flour, then beaten egg, then breadcrumbs, then fry them in hot oil until golden brown. Serve by dipping the cheese batons in the creamy egg mixture.