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.
310K 43 4.3
Last modified on: February 21th 2011
Keywords for this recipe:EggCocotteRamekinCreamComté cheeseFor 6 people, you will need:
- 0
6 eggs - 1
150 ml liquid cream - 2
125 g small pieces of bacon - 3
2 tablespoons vinegar - 4
50 g Comté cheese - 5
1 knob butter - 6
a little chives - 7
1 tablespoon oil - 8
fine (or table) salt - 9
pepper - Total weight: 680 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 25 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
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.
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.
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.
Put a good tablespoon of thinly sliced bacon in each ramekin.
Stage 4 - 5 min.
Grate some Comté onto it.
Stage 5 - 5 min.
Break an egg over.
Stage 6 - 5 min.
Add 2 teaspoons of liquid cream.
Stage 7 - 2 min.
Salt and pepper.
Stage 8 - 3 min.
Chop some chives finely on top.
Stage 9 - 5 min.
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.
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.
Eat as soon as possible, because eggs continue to cook even out of the oven.
Remarks
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:
Here are some variations on the recipe :
- 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...
Keeping:
Once cooked, a few minutes.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,020 Kcal or 8,457 Kj | 68 gr | 9 gr | 190 gr |
| 101 % | 26 % | 1 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 297 Kcal or 1,243 Kj | 10 gr | 1 gr | 28 gr |
| 15 % | 4 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 337 Kcal or 1,411 Kj | 11 gr | 2 gr | 32 gr |
| 17 % | 4 % | <1 % | 5 % |
How much will it cost?
- For 6 people : 3.34 €
- Per person : 0.56 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mustard-cream sauce, Tagliatelle with cockles, Filo leeks and cheese tart, Baked eggs with chicken and spinach, Fresh spinach with cream, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Lumberjack turnovers, Small cheese and bacon rolls , Creamy "terre et mer" pots, Artichoke hearts forestier , ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Comtoise endive salad, Courgettes (zuchinis) , Two-cheese vegetable gratin, Spinach and Comté Loaf, Potato gratin, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Lemon tart, Brioche dough, Lemon and lime cakes, Tomato tatin, ... All |
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