Eggs Comtoise


Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese.

The nest is served with fried sliced potatoes.
45 K 3.9/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: January 17th 2016
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Eggs Comtoise
Prepare one potato per person: hollow out the centre using a pommes parisiennes spoon or a teaspoon to create the "nest". Trim off the ends if necessary to tidy the shape.

Stage 2 - 5 min.
Eggs Comtoise
Slice the rest of the potatoes.

Stage 3 - 15 min.
Eggs Comtoise
Pan-fry the potato slices on both sides in a little olive oil, then salt and set aside and keep hot.

Stage 4 - 5 min.
Eggs Comtoise
Fry the potato nests until browned all over.

Heat 250 g cancoillotte in the microwave or in a bain-marie.

Stage 5 - 5 min.
Eggs Comtoise
Heat the plates.

Stand a nest in the centre of each hot plate and surround with the fried potato slices.

Slip an egg yolk into each nest and salt lightly.

Stage 6 - 5 min.
Eggs Comtoise
Fill up the nests with hot cancoillote and pour a little over the potatoes. Serve immediately.
Remarks
If you don't have any cancoillote, use any other cheese you like (but preferably a soft cheese) and melt it in a little cream.

You may be surprised to see that the egg yolk is not heated beforehand, but it will heat through when in contact with the hot potato and cheese.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %140 RDI=10 %100 RDI=20 %1,680 RDI=80 %7,020 RDI: 80 %
Per 100 g6 RDI=2 %10 RDI=1 %8 RDI=1 %150 RDI=8 %640 RDI: 8 %
Per person20 RDI=6 %30 RDI=3 %20 RDI=4 %420 RDI=20 %1,760 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 4 people : 3.75 €
  • Per person : 0.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30th 2020291 K 24.3 2 hours 1 min.
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
September 11th 2018298 K3.8 1 hour 35 min.
Maroilles cheese quiche
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
April 17th 2022246 K 34.7 2 hours 30 min.
Coupe Augustin
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
September 8th 201374 K4.7 30 min.
Stuffed pumpkin gratin
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
November 29th 201560 K4.3 1 hour 9 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page