Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)
These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That's why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.
Recipe Summary
Ingredients
Directions
Cook's Notes:
The amount of cream varies depending on the size of your ramekins - the amount in this recipe is for a small individual ramekin. If you have a bigger ramekin, you need to use more cream. The cream should fill about a third of each ramekin. You can also substitute creme fraiche for the cream.
The cooking time may vary slightly from one oven to another and also with the number of ramekins you put in the oven and the depth of your ramekins; the deeper they are, the longer it will take to bake. Know that your egg whites should be just cooked, but not too firm; less firm than for a fried egg.
