This baked eggs with salmon recipe is perfect for a brunch or a nice ‘entrée’. As a starter, it would also be great with a glass of good white wine. In French, we call them ‘oeufs cocotte’ which would be translated as ‘chick eggs’ (special thank to Clotilde from Chocolate & Zucchini for her great translation) . Once you’ve tried these ones, don’t hesitate to try new combinations. What about replacing salmon and chives by mushrooms and parsley?!
Preparation time: 5 minutes – Baking time: 6 to 8 minutes
Ingredients (for 4 servings)
7 oz (200 g) of smoked salmon chopped scraps
6 tablespoons of creme fraiche
2 tablespoons of small chives
4 slices of bread
1/ Preheat oven to 500° F (260° C/Th 9).
2/ Grease 4 ramekins with butter or margarine and chop small chives.
3/ Dispose salmon chopped scraps in the ramekins. Pour small chives on top keeping some aside for decoration. Add half a tablespoon of cream into each ramekin.
4/ Break one egg into each ramekin and top with creme fraiche and some pepper.
5/ Fill half of an ovenproof dish with boiling (or very hot water) and put ramekins on it. Bake in oven for 6 to 8 minutes depending on how you like your eggs cooked.
6/ Top with some more small chives and serve with toasted bread.