This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
365 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: Tandoori-flavoured chicken with leeks, Gratin with Parmesan flavours, Pork escalope with mushrooms and sage cream, Summer Salmon Blanquette, Scallops with sorrel and Noilly Prat, ... See them all 171
Small pieces of bacon
Like these other recipes: Special Cheese and Walnut Sticks, Baby spinach salad, Spaghetti Carbonara, Dipping bread with cheese, Pasta with mustard-cream sauce, ... See them all 41
Comté cheese
Like these other recipes: Potato gratin with 3 cheeses, Cubed salad, Two-cheese vegetable gratin, Green bean and potato salad with paprika, Turmeric risotto, ... See them all 43
Egg
Like these other recipes: Crunchy salad, Oaty walnut cake , Madeleines, Arizona cupcakes, Little chocolate and hazelnut fondants, ... See them all 244
Other recipes you may also like
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011398 K 44.8 15 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 2019515 K4.9 45 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010460 K3.3 35 min.
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours. April 17th 202275 K 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.