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: 10 to 15 minutes

Ingredients (for 4 servings)

4 eggs
7 oz (200 g) of smoked salmon chopped scraps
6 tablespoons of creme fraiche
2 tablespoons of small chives
4 slices of bread
Butter
Pepper

Instructions

1/ Preheat oven to 350° F (180° C/Th 6).

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 10 to 15 minutes depending on how you like your eggs cooked.

6/ Top with some more small chives and serve with toasted bread.