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.
367 K 4.3/5 (43 reviews)
1 hour
Easy
3.35 €
6 people
10 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
6 eggs - 2
150 ml liquid cream - 3
125 g small pieces of bacon - 4
2 tablespoons vinegar - 5
50 g Comté cheese - 6
1 knob butter - 7
a little chives - 8
1 tablespoon oil - 9
fine (or table) salt - 10
pepper - Total weight: 680 grams
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 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.
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.
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.
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 | 70 RDI=30 % | 9 RDI=1 % | 190 RDI=30 % | 2,020 RDI=100 % | 8,460 RDI: 100 % |
| Per 100 g | 10 RDI=4 % | 1 RDI=0 % | 30 RDI=4 % | 300 RDI=20 % | 1,240 RDI: 20 % |
| Per person | 10 RDI=4 % | 1 RDI=0 % | 30 RDI=5 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 6 people : 3.35 €
- 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: Creamy cauliflower with smoked salmon, Shallot confit tart, Rice and peas, Turban of sole with langoustines, Chocolate and vanilla crème brûlée, ... See them all 172
Small pieces of bacon
Like these other recipes: Truffade, bread-crust quiche, Bourguignon potatoes , Salad lyonnaise, Deep leek and potato quiche, ... See them all 41
Comté cheese
Like these other recipes: Deep leek and potato quiche, Brioche tart with Comté cheese, Soft Croque-monsieur with 3 cheeses, Brussels sprouts salad with smoked trout and Comté cheese, Two-cheese vegetable gratin, ... See them all 45
Egg
Like these other recipes: Little vegetable omelettes, Crunchy little pieces of fish, Sorrel omelette, Savoury mini-madeleines with 2 cheeses, Genoese croque-monsieur, ... See them all 248
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013530 K5 7 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019518 K4.9 45 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry. October 13th 2010346 K4.6 1 hour 45 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011511 K 92.5 1 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017629 K 34.4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.