Cooking-ez.com

1,000 easy and fully explained recipes, with 12,153 photos and 79 videos

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.

17,8563.9/5

Grade this recipe

Last modified on: January 17th 2016

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
20 min.20 min.40 min.
Preservation:
Should be eaten immediately.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Eggs Comtoise : Photo of step #1 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 : Photo of step #2 Slice the rest of the potatoes.
Stage 3
15 min.
Eggs Comtoise : Photo of step #3 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 : Photo of step #4 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 : Photo of step #5 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 : Photo of step #6 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Gratin of purple artichokes, Salmon marinated like herring, Creamy spinach and potato gratin, Baked Camembert with Walnuts, ... All
CancoillotteCancoillotte: You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, Eggs Arsène, Comtoise stuffed tomatoes, Endive gratin with cancoillotte, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Pesto, Couscous, Tomato feuilleté with pesto, Cubed salad, Kérinou slices, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Breton sablé biscuit dough, Apple and almond gratin, Coconut-vanilla cream for Elsa , Pistachio ice cream, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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