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.
347 K 4.3/5 (43 reviews)
1 hour
Easy
2 people
10 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
- 1
2 Eggs - 2
1.8 oz liquid cream - 3
1.6 oz small pieces of bacon - 4
1 tablespoon vinegar - 5
0.7 oz Comté cheese - 6
1⁄3 knob butter - 7
a little chives - 8
1⁄3 tablespoon oil - 9
fine (or table) salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 1 hour
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 - 10 min.
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 1.6 oz small pieces of bacon in a pan with 1⁄3 tablespoon oil. When they are well cooked, remove the excess fat and add 1 tablespoon 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.
Fry 1.6 oz small pieces of bacon in a pan with 1⁄3 tablespoon oil. When they are well cooked, remove the excess fat and add 1 tablespoon 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.
Melt 1⁄3 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.
Put a good tablespoon of thinly sliced bacon in each ramekin.
Stage 4 - 5 min.
Grate some Comté onto it.
Stage 5 - 5 min.
Break an egg over.
Stage 6 - 5 min.
Add 2 teaspoons of liquid cream.
Stage 7 - 2 min.
Salt and pepper.
Stage 8 - 3 min.
Chop some chives finely on top.
Stage 9 - 5 min.
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.
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.
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:
Here are some variations on the recipe :
- 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 recipe | 20 RDI=9 % | 3 RDI=0 % | 70 RDI=10 % | 710 RDI=40 % | 2,960 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 1 RDI=0 % | 30 RDI=4 % | 300 RDI=20 % | 1,270 RDI: 20 % |
| Per person | 10 RDI=5 % | 1 RDI=0 % | 30 RDI=5 % | 350 RDI=20 % | 1,480 RDI: 20 % |
How much will it cost?
- For 2 people : 1.20 €
- Per person : 0.60 €
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)
Liquid cream
Like these other recipes: Polenta with spinach and soft-poached egg, Rustic chicken and mushroom pie, The total turnip, Chocolate mousse with hazelnuts, Strawberry, kiwi and mascarpone verrines, ... See them all 165
Small pieces of bacon
Like these other recipes: Creamy "terre et mer" pots, bread-crust quiche, Split peas "à la française", Rabbit civet, Fillet of pollack cooked in two stages, ... See them all 41
Comté cheese
Like these other recipes: Comtoise endive salad, Fried cheese toasties with avocado, Green bean and potato salad with paprika, Mornay Sauce, Involtinis, ... See them all 38
Egg
Like these other recipes: Fresh pasta dough, Nanou's apple and almond cake, Rémoulette of celeriac, Strawberry, kiwi and mascarpone verrines, Oaty walnut cake , ... See them all 226
Other recipes you may also like
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.March 8th 2012137 K5 4 hours 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017456 K4.2 2 hours 15 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023263 K5 1 hour 50 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024503 K4.6 1 hour 60 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022528 K4.5 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.