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Crispy Comté Fried Eggs with Tomato and Green Bean Salad@thecheesepoet

Crispy Comté Fried Eggs with Tomato and Green Bean Salad

21 Photo Crispy Comte Fried Eggs 1sm
Crispy Comté Fried Eggs with Tomato and Green Bean Salad
Serves: 4
Prep time:
Cook time:
Total time:
If you’re looking for a new brunch dish to impress your friends and family, this might just be it! Crispy Comté fried eggs are fast to make, and deliver on the wow-factor every time. Bacon lardon, fresh crisp vegetables, and a mixture of herbs come together quickly so you can get back to enjoying your coffee and guests. If you like to work ahead, you can make everything except for the eggs the day before. Toss the vegetables with the vinaigrette when you are ready to serve, and this meal can be on the table in minutes.
  • 1 lb fresh green beans, stems removed
  • 1 pint cherry tomatoes, halved
  • 3 ounces slab bacon, cut into lardons
  • ¼ cup Olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp minced chives
  • 6 Basil leaves, torn
  • Salt and black pepper to taste
  • 4 large eggs
  • 1 cup shredded 12-month aged Comté cheese
  1. Rinse the green beans and trim away the stem ends. Prepare a mixing bowl with ice water and set aside. Bring a pot of salted water to a boil and add the green beans. Cook for 2 minutes until the beans are bright green and crisp-tender. Using a slotted spoon, transfer the beans to the ice water bath until fully cooled. Drain and pat dry on paper towel and set aside.
  2. In a mixing bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper to taste, and set aside.
  3. In a sauté pan over medium heat, cook the bacon until browned and crisped. Transfer the bacon to paper towel to drain, and set aside.
  4. In a large non-stick or cast iron pan over medium high heat, divide the Comté cheese into 4 even rounds, not touching, about 4” diameter. Cook for 1-2 minutes until the cheese begins to bubble.
  5. Crack one egg directly on top of each cheese round, reduce the temperature to medium, and cover the pan. Cook the eggs for 2-3 minutes until the yolks begin to set and the white is fully cooked. The cheese should be beginning to brown but not burn – if they are browning too fast, reduce the heat to low and let the eggs finish cooking until just set. The cheese should be an even golden brown when they are ready. If you prefer your eggs over-easy, you can gently flip the eggs to cook on the other side.
  6. In a medium bowl, toss together the green beans, tomatoes, bacon, and fresh herbs along with the vinaigrette. Season with salt and pepper if needed. Place a portion of the beans onto each plate, and top with a crispy Comté egg. Enjoy!