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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!

54,7444.6/5 for 23 ratings

Last modified on: July 20^th 2014

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 those ingredients 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.

Keeping: Should be eaten right away.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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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.

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 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Peas: You can check-out other recipes which use it, like for example: Chinese Soup, Rice and peas, Macédoine of vegetables, Chinese style chicken, Baked Mont d'Or with diced mixed vegetables, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Maroilles cheese quiche, Truffade, Vol-au-vent, Gratin du Nord, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Artichoke hearts forestier , Melt-in-the mouth meat and vegetables in a sealed casserole, Meatballs, Rillettes stuffed mushrooms, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Brioche galette, Artichoke hearts forestier , Sicilian Epiphany Pie, Butter cream, ... All

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