Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)
Ingredients17 m servings 250
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
- Bake in the preheated oven until egg white is just set, about 10 minutes.
- Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.
- 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.
Per Serving: 250 calories; 22.1 1.7 11.6 231 454 Full nutrition
ReviewsRead all reviews 7
Oh so tasty and lovely! I broke the yolk on one (which I served myself) and even it was delicious, though not as visually pleasing. I followed the recipe to a T and it did not disappoint.
I didn’t have smoked salmon or cream. So I substituted with grilled salmon and a non dairy milk. It was quite good with these changes. However, I will try it again with the actual ingredients.