This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
138 K 4.3/5 (31 reviews)
35 min.
Easy
2.80 €
4 people
10 IngredientsLast modified on: April 27th 2020
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
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 200 g 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 | 40 RDI=20 % | 30 RDI=3 % | 150 RDI=20 % | 1,630 RDI=80 % | 6,840 RDI: 80 % |
| 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 4 people : 2.80 €
- 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: Macédoine of vegetables, Baby broad beans and peas with rice and mascarpone , New York style pasta, Mint and pea pesto, Chicken breasts in a potato crust, ... See them all 20
Small pieces of bacon
Like these other recipes: Bistro-style cabbage salad, Breton Pie, Vol-au-vent, Truffade, Gratin du Nord, ... See them all 41
Onion
Like these other recipes: Spaghetti with mussels and basil, Montagnon rice, Eggplant Polpette, Curried prawn risotto, Potimarron and leek soup, ... See them all 153
Butter
Like these other recipes: Pecan fruit rolls , Eggs Florentine, Pistachio cream, Eggs "en cocotte" with spinach, Oat shortbread biscuits, ... See them all 493
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025357 K5 1 hour 15 min.
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. February 21th 2011282 K3.9 50 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011246 K4.2 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017371 K3.9 3 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.