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!
131 K 4.3/5 (31 reviews)
35 min.
Easy
12 people
10 IngredientsLast modified on: April 27th 2020
For 12 people, you will need:
- 1
600 ml peas - 2
3 tablespoons olive oil - 3
150 ml onion - 4
124 ml butter - 5
300 ml small pieces of bacon - 6
12 eggs - 7
12 tablespoons liquid cream - 8
chives - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Shell 600 ml peas and boil in salted water until barely tender.
Cool under the cold tap and drain them.
Set aside.
Cool under the cold tap and drain them.
Set aside.
Stage 3 - 4 min.
Stage 4 - 3 min.
Brush the inside of the ramekins with melted butter.
Stage 5 - 1 min.
Put a few peas in the bottom of each ramekin.
Stage 6 - 1 min.
Add some bacon and onions.
Stage 7 - 5 min.
Pour in an egg white (keep the yolk separate).
Stage 8 - 1 min.
And finish with a tablespoonful of cream.
Season with salt and pepper.
Season with salt and pepper.
Stage 9 - 10 min.
Cook in the oven for about 10 minutes until the egg white is set.
Stage 10
Place the egg yolks on top of the ramekins and return to the oven for 1 more minute.
Stage 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 90 RDI=9 % | 440 RDI=70 % | 4,900 RDI=250 % | 20,520 RDI: 250 % |
| Per 100 g | 6 RDI=3 % | 4 RDI=0 % | 20 RDI=3 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per person | 10 RDI=4 % | 7 RDI=1 % | 40 RDI=6 % | 410 RDI=20 % | 1,710 RDI: 20 % |
How much will it cost?
- For 12 people : 8.40 €
- 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
Like these other recipes: Minestrone, Chinese Soup, Macédoine of vegetables, French-style peas, Tomato ladybirds, ... See them all 20
Small pieces of bacon
Like these other recipes: Rabbit civet, Deep leek and potato quiche, Maroilles cheese quiche, Breton Pie, Cocotte eggs with Comté, ... See them all 41
Onion
Like these other recipes: Mexican salad, Vol-au-vent, Paella, Salmon marinated like herring, Vegetable tian, ... See them all 147
Butter
Like these other recipes: Chicken Brussels pie, Little chocolate and hazelnut fondants, Nonettes, Sorrel soup, Pork Chops Champvallon style, ... See them all 477
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020342 K 24.6 20 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert. August 1st 2011157 K4.6 1 hour 55 min.
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad. April 7th 201954 K 20 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201984 K3 1 hour 25 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011257 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a 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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.