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Cocotte eggs with Comté

Name: Cocotte eggs with Comté
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 people
Cuisine: French
Ingredients: 6 eggs; 150 ml liquid cream; 125 g small pieces of bacon; 2 tablespoons vinegar; 50 g Comté cheese; 1 knob butter; a little Chives; 1 tablespoon oil; Fine (or table) salt; Pepper

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.

370 K 4.3/5 (43 reviews)567553

Duration

1 hour

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Preparation 35 min.

Cooking 25 min.

When should you start or finish this recipe?

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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=15 %	1 g RDI=1 %	27 g RDI=38 %	297 kcal RDI=15 %	1,244 kJ RDI=15 %
Per person	11 g RDI=18 %	1 g RDI=1 %	31 g RDI=43 %	336 kcal RDI=17 %	1,409 kJ RDI=17 %
Whole recipe	68 g RDI=105 %	9 g RDI=3 %	189 g RDI=260 %	2,019 kcal RDI=101 %	8,457 kJ RDI=101 %