Cocotte eggs with Comté


Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
353 K 4.3/5 (43 reviews)
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Last modified on: February 21th 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 1 hour
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 10 min.
Cocotte eggs with Comté
Preheat the oven to 180°C or 356°F, and put in the dripping tray. When it's hot, pour into the dripping tray enough hot water to give about 1 cm or ½ inch depth.

Fry 125 g small pieces of bacon in a pan with 1 tablespoon oil. When they are well cooked, remove the excess fat and add 2 tablespoons vinegar to the frying pan. The vinegar is to bring a small note of acidity, and compensate to some extent for the fat of the bacon.

Stage 2 - 5 min.
Cocotte eggs with Comté
Melt 1 knob butter in a ramekin (in microwave oven for example), and brush the bottom of the other 5 ramekins with it.

Stage 3 - 5 min.
Cocotte eggs with Comté
Put a good tablespoon of thinly sliced bacon in each ramekin.

Stage 4 - 5 min.
Cocotte eggs with Comté
Grate some Comté onto it.

Stage 5 - 5 min.
Cocotte eggs with Comté
Break an egg over.

Stage 6 - 5 min.
Cocotte eggs with Comté
Add 2 teaspoons of liquid cream.

Stage 7 - 2 min.
Cocotte eggs with Comté
Salt and pepper.

Stage 8 - 3 min.
Cocotte eggs with Comté
Chop some chives finely on top.

Stage 9 - 5 min.
Cocotte eggs with Comté
If you wish to improve the appearence, you can push the egg yolk to the centre of the ramekin and distribute the herbs around it.

Stage 10 - 15 min.
Cocotte eggs with Comté
Put the ramekins into the dripping tray of hot water in the oven. Cook until the egg white is completely cooked (opaque), about 15 minutes.

Eat as soon as possible, because eggs continue to cook even out of the oven.
Remarks
A good cocotte egg should have the white completely cooked (opaque) and the yolk still liquid, and that's not very easy. A common mistake is to produce a raw egg (white not cooked) or hard (egg yolk cooked). Here are some tips for success:
  • Eggs must be at room temperature; too cold and they won't cook properly
  • Watch the cooking carefully through a transparent ramekin
  • If you have an electronic thermometer, stop cooking when inside the egg white reaches 75°C or 167°F


Here are some variations on the recipe :
  • Parmesan cheese and walnuts
  • Diced chicken and mushrooms
  • Leeks
  • Roquefort
  • Etc...
Keeping: Once cooked, a few minutes.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %9 RDI=1 %190 RDI=30 %2,020 RDI=100 %8,460 RDI: 100 %
Per 100 g10 RDI=4 %1 RDI=0 %30 RDI=4 %300 RDI=20 %1,240 RDI: 20 %
Per person10 RDI=4 %1 RDI=0 %30 RDI=5 %340 RDI=20 %1,410 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Sulfites
How much will it cost?
  • For 6 people : 3.35 €
  • Per person : 0.60 €

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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)
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