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: Fillets of sole Dieppoise, Rice and peas, Breton style shellfish and vegetable soup, Endive and beer soup, Spicy mustard cauliflower cheese, ... See them all 170
Small pieces of bacon
Like these other recipes: Special Cheese and Walnut Sticks, Beef braised in reduced red wine, Röstis, Oven omelette, Langres-style spinach, ... See them all 41
Comté cheese
Like these other recipes: Two-cheese vegetable gratin, Courgettes (zuchinis) , Fougasse with bacon and Comté, Chester, Poached eggs with spinach and Comté milk, ... See them all 43
Egg
Like these other recipes: Gâteau Breton (Brittany butter cake), Grandma Solange's biscuits, Chocolate sweetcrust pastry, Oatmeal cake, Flamiche, ... See them all 243
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013877 K 44.7 55 min.
Fruit salad
To make a good fruit salad, there are three important points:- Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
- Remove absolutely all skins and seeds.
- Bring it all together with a good home made sugar syrup added to the fruit juices.
April 20th 2020399 K4.1 1 hour 15 min.
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave. June 11th 2011359 K 23.8 1 hour 20 min.
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish. October 13th 2010341 K4.4 60 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011180 K3.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.