MINI COCOTTE Coddled eggs with pumpkin, nutmeg cream and comté cheese




20 min.

baking time

15 min.
  • Preheat the oven to 180°C.
  • Take 300g of pumpkin, keeping the skin on, remove the seeds and if necessary cut it into medium cubes.
  • Steam the pieces for around 15 minutes until tender.
  • Cut the Comté cheese into small dice or grate it.
  • Infuse the cream over a low heat in a saucepan with mustard, pepper, salt and the grated nutmeg. Mix with a whisk to obtain a good consistency. Avoid boiling to make sure it doesn't coagulate. You only need to infuse the spices.
  • Pour a little cream into each mini-cocotte. Add the pumpkin and the Comté cheese. Put some more of the cream on the top.
  • Carefully break an egg into the center of each mini-cocotte, taking care not to break the yolks.
  • Add some Comté shavings, and salt and pepper the eggs.
  • Put in the oven and bake for 10-15 minutes keeping an eye. The egg should be cooked but preferably still runny so you can dip your bread in the egg!
  • Eat it warm with some finely chopped herbs and some nice crusty bread.
  • Some chopped walnuts on the top will give it a tasty autumnal touch.

4 eggs

300g of pumpkin

20cl of thick creme fraiche (or long-life liquid cream)

100g of comté cheese

2 teaspoons of mustard

1/2 a teaspoon of grated nutmeg


Freshly-ground black pepper

Some fresh herbs depending on your taste (chives, cilantro, flat parsley)