1,323 easy and fully explained recipes, with 27,126 photos and 78 videos

Eggs en Cocotte à la Française

Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!

93K 24 4.4

Last modified on: April 27^th 2020

Keywords for this recipe:

For 4 people, you will need:

1 200 g peas
2 1 tablespoon olive oil
3 50 g onion
4 40 g butter
5 100 g small pieces of bacon
6 4 eggs
7 4 tablespoons liquid cream
8 chives
9 salt
10 pepper
Total weight: 665 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
11 min.	20 min.	31 min.

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 - 3 min.

Eggs en Cocotte à la Française : Photo of step #1

Shell 200 g peas and boil in salted water until barely tender.

Cool under the cold tap and drain them.

Set aside.

Stage 2 - 3 min.

Eggs en Cocotte à la Française : Photo of step #2

Prepare 50 g onion, chop and fry in 1 tablespoon olive oil.

Stage 3 - 4 min.

Eggs en Cocotte à la Française : Photo of step #3

Fry 100 g small pieces of bacon.

Preheat the oven to 360°F (180°C).

Stage 4 - 3 min.

Eggs en Cocotte à la Française : Photo of step #4

Brush the inside of the ramekins with melted butter.

Stage 5 - 1 min.

Eggs en Cocotte à la Française : Photo of step #5

Put a few peas in the bottom of each ramekin.

Stage 6 - 1 min.

Eggs en Cocotte à la Française : Photo of step #6

Add some bacon and onions.

Stage 7 - 5 min.

Eggs en Cocotte à la Française : Photo of step #7

Pour in an egg white (keep the yolk separate).

Stage 8 - 1 min.

Eggs en Cocotte à la Française : Photo of step #8

And finish with a tablespoonful of cream.

Season with salt and pepper.

Stage 9 - 10 min.

Eggs en Cocotte à la Française : Photo of step #9

Cook in the oven for about 10 minutes until the egg white is set.

Stage 10

Eggs en Cocotte à la Française : Photo of step #10

Place the egg yolks on top of the ramekins and return to the oven for 1 more minute.

Stage 11

Eggs en Cocotte à la Française : Photo of step #11

Serve immediately, garnished with a few finely snipped chives.

Remarks

It is important to only just heat the yolk through without cooking it, so no more that 1 minute in the oven.

Keeping

Should be eaten right away.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,634 Kcal or 6,841 Kj	45 gr	32 gr	148 gr
82 %	17 %	3 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
246 Kcal or 1,030 Kj	7 gr	5 gr	22 gr
12 %	3 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
408 Kcal or 1,708 Kj	11 gr	8 gr	37 gr
20 %	4 %	1 %	6 %

% 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?

For 4 people : 2.79 €
Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Peas: You can check-out other recipes which use it, like for example: Chinese Soup, Salmon "en papillote" with small vegetables, Rice and peas, Tomato ladybirds, Pea and avocado salad, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Röstis, Artichoke hearts forestier , Rabbit civet, Fougasse with bacon and Comté, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Crispy spinach rolls, Langoustine gratin, Sausage rougail, Cretan Bread, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Béarnaise sauce, Sautéed oyster mushrooms, Pear, grapefruit and pistachio tart, Smoky potato and potimarron gratin, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
293K 14 40 min. February 21^th 2011

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
245K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
460K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
685K 313.8 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.