Eggs in pots (oeuf cocotte) with salmon
Servings Prep Time
2oeufs cocottes 10minutes
Cook Time
15minutes
Servings Prep Time
2oeufs cocottes 10minutes
Cook Time
15minutes
Instructions
  1. Preheat the oven to 200°C.
  2. Cut the smoked salmon into thin strips.
  3. Build the pots as follows: Cover the bottom with salmon and sprinkle some herbs on it. Cover with grated cheese. Pour 5 tablespoons of cream per pot over the grated cheese. Season to taste with pepper and salt. Break one egg per pot over the grated cheese. Try not to break the yoke. Cook in the oven for 12-15 minutes until the egg yokes solidify.
  4. Serve the egg pots with bread soldiers. Tip: you have to spoon the pots out!
Recipe Notes

*Not a salmon-fan? You can replace it with chorizo or (smoked) ham. Prefer veggie? Use baked mushrooms instead!

**Chives go great with salmon, but dill, parsley, basil, or a mix of those work great as well!

*** No ramekins? Small glass jam jars or little coffee cups make for good substitutes!

Tip: don’t have any suitable receptacle around the house? Use a hollowed out bread bun or crusty bread roll! Remove the insides, cut them up, sprinkle some oil on top and bake them in the oven along with the egg pots. You’ll get some great dipping croutons!

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