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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.

356 K 4.3/5 (43 reviews)

1 hour

Easy

3.35 €

6 people

10 Ingredients

Last modified on: February 21^th 2011

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For 6 people, you will need:

1 6 eggs
2 150 ml liquid cream
3 125 ml small pieces of bacon
4 2 tablespoons vinegar
5 50 ml Comté cheese
6 1 knob butter
7 a little chives
8 1 tablespoon oil
9 fine (or table) salt
10 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 25 min.

All in all: 1 hour

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 ml 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 (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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Milk, Sulfites

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