Cocotte eggs with Comté

Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
342K 43 4.3
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Last modified on: February 21th 2011

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
35 min.25 min.1 hour
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Step by step recipe

Stage 1 - 10 min.
Cocotte eggs with Comté
Preheat the oven to 180°C or 356°F, and put in the dripping tray. When it's hot, pour into the dripping tray enough hot water to give about 1 cm or ½ inch depth.

Fry 125 g small pieces of bacon in a pan with 1 tablespoon oil. When they are well cooked, remove the excess fat and add 2 tablespoons vinegar to the frying pan. The vinegar is to bring a small note of acidity, and compensate to some extent for the fat of the bacon.

Stage 2 - 5 min.
Cocotte eggs with Comté
Melt 1 knob butter in a ramekin (in microwave oven for example), and brush the bottom of the other 5 ramekins with it.

Stage 3 - 5 min.
Cocotte eggs with Comté
Put a good tablespoon of thinly sliced bacon in each ramekin.

Stage 4 - 5 min.
Cocotte eggs with Comté
Grate some Comté onto it.

Stage 5 - 5 min.
Cocotte eggs with Comté
Break an egg over.

Stage 6 - 5 min.
Cocotte eggs with Comté
Add 2 teaspoons of liquid cream.

Stage 7 - 2 min.
Cocotte eggs with Comté
Salt and pepper.

Stage 8 - 3 min.
Cocotte eggs with Comté
Chop some chives finely on top.

Stage 9 - 5 min.
Cocotte eggs with Comté
If you wish to improve the appearence, you can push the egg yolk to the centre of the ramekin and distribute the herbs around it.

Stage 10 - 15 min.
Cocotte eggs with Comté
Put the ramekins into the dripping tray of hot water in the oven. Cook until the egg white is completely cooked (opaque), about 15 minutes.

Eat as soon as possible, because eggs continue to cook even out of the oven.
A good cocotte egg should have the white completely cooked (opaque) and the yolk still liquid, and that's not very easy. A common mistake is to produce a raw egg (white not cooked) or hard (egg yolk cooked). Here are some tips for success:
  • Eggs must be at room temperature; too cold and they won't cook properly
  • Watch the cooking carefully through a transparent ramekin
  • If you have an electronic thermometer, stop cooking when inside the egg white reaches 75°C or 167°F

Here are some variations on the recipe :
  • Parmesan cheese and walnuts
  • Diced chicken and mushrooms
  • Leeks
  • Roquefort
  • Etc...
Once cooked, a few minutes.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,020 Kcal or 8,457 Kj68 gr9 gr190 gr
101 %26 %1 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
297 Kcal or 1,243 Kj10 gr1 gr28 gr
15 %4 %<1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
337 Kcal or 1,411 Kj11 gr2 gr32 gr
17 %4 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk, Sulfites
How much will it cost?
  • For 6 people : 3.34 €
  • Per person : 0.56 €

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)
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