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.
362 K 4.3/5 (43 reviews)
1 hour
Easy
18 people
10 IngredientsLast modified on: February 21th 2011
For 18 people, you will need:
- 1
18 eggs - 2
450 ml liquid cream - 3
375 ml small pieces of bacon - 4
6 tablespoons vinegar - 5
150 ml Comté cheese - 6
3 knobs butter - 7
a little chives - 8
3 tablespoons 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 375 ml small pieces of bacon in a pan with 3 tablespoons oil. When they are well cooked, remove the excess fat and add 6 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 375 ml small pieces of bacon in a pan with 3 tablespoons oil. When they are well cooked, remove the excess fat and add 6 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 3 knobs 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 | 200 RDI=80 % | 30 RDI=3 % | 570 RDI=90 % | 6,060 RDI=300 % | 25,370 RDI: 300 % |
| 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 18 people : 10.05 €
- 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: Scallops with sorrel and Noilly Prat, Veal with mushrooms and green asparagus, Raw beetroot mousse with walnuts, Stuffed pumpkin gratin, Vanilla ice cream, ... See them all 170
Small pieces of bacon
Like these other recipes: Gratin du Nord, Bistro-style cabbage salad, Quiche Lorraine, Rabbit civet, Rabbit with mustard, ... See them all 41
Comté cheese
Like these other recipes: Fougasse with bacon and Comté, Mozzarella pasta bake, Deep leek and potato quiche, Potato gratin with 3 cheeses, Carrot salad with almonds and Comté cheese, ... See them all 42
Egg
Like these other recipes: Kouign-amann brioche, Prune Far, Cookies of the Camisards, Baked eggs with chicken and spinach, Toffee apple upside-down cake, ... See them all 238
Other recipes you may also like
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017574 K5 2 days 16 hours 30 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018248 K3.9 1 hour 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019642 K 24.4 2 hours 35 min.
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon. March 4th 2020307 K 24.6 2 hours 5 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022420 K 14 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.