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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.
265,6634.3/5 for 40 ratings
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Last modified on: February 21th 2011

For 6 people, you will need:

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Measures:

How long does it take?

Time required
PreparationCookingStart to finish
35 min.25 min.1 hour
Keeping:
Once cooked, a few minutes.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe

Stage 1 - 10 min.
Cocotte eggs with Comté : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
Put a good tablespoon of thinly sliced bacon in each ramekin.
Stage 4 - 5 min.
Cocotte eggs with Comté : Photo of step #4
Grate some Comté onto it.
Stage 5 - 5 min.
Cocotte eggs with Comté : Photo of step #5
Break an egg over.
Stage 6 - 5 min.
Cocotte eggs with Comté : Photo of step #6
Add 2 teaspoons of liquid cream.
Stage 7 - 2 min.
Cocotte eggs with Comté : Photo of step #7
Salt and pepper.
Stage 8 - 3 min.
Cocotte eggs with Comté : Photo of step #8
Chop some chives finely on top.
Stage 9 - 5 min.
Cocotte eggs with Comté : Photo of step #9
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 : Photo of step #10
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.

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 :

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Rosemary steamed fish, Toffee apple upside-down cake, Alsatian apple tart, Black Forest gateau, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Bacon rolls, Fougasse with bacon and Comté, African style chicken, Baby spinach salad, ... All
Comté cheeseComté cheese: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Small cheese and bacon rolls , Special Cheese and Walnut Sticks, Fougasse with bacon and Comté, Deep leek and potato quiche, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Brioche dough, Meatballs, Rémoulette of celeriac, Moist Lemon Cake, ... All

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