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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!

100K 29 4.3

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

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How long does it take?

Time required for this recipe:

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

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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.

Keeping

Should be eaten right away.

Source

Home made.

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).

Possible allergens in this recipe: Milk, Egg

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.

This recipe uses (among others)

	Peas: You can check-out other recipes which use it, like for example: Pea and avocado salad, Minestrone, Fillet of pollack cooked in two stages, Chicken breasts in a potato crust, Paella, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, African style chicken, Crispy spinach rolls, Langres-style spinach, Deep leek and potato quiche, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Couscous, Rabbit civet "à la normande", Onion fondue, Eggs with tomatoes and courgettes, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Creamy spinach and potato gratin, Eggs Arsène, Beurre blanc sauce, Leek and broccoli "à la flamande", ... All

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