Description
Eggs en Cocotte is a timeless French breakfast dish featuring fresh eggs gently baked over layers of smoked salmon, crème fraîche, and fresh dill, finished with a splash of heavy cream for a rich and jammy texture.
Ingredients
Scale
- 1 Tbsp unsalted butter
- 4 oz smoked salmon, thinly sliced
- ¼ cup crème fraîche (or sour cream)
- 1–2 Tbsp fresh dill, finely chopped
- 4 large eggs
- 2–4 Tbsp heavy cream
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Boiling water
- 2 Tbsp chives, thinly sliced
- Optional: toasted baguette or brioche sticks
Instructions
- Preheat: Preheat an oven to 375°F / 190°C. Grease the inside of four ramekins with 1 Tbsp butter, then place them inside a square baking dish.
- Assemble: Place about 1 oz of smoked salmon in the bottom of each ramekin, then top with 1 Tbsp creme fraiche (or sour cream), and a scant 1 tsp fresh chopped dill. Place 1 cracked egg into each ramekin, then drizzle a little heavy cream around each egg, about 1 Tbsp per portion. Season lightly with Kosher salt and freshly ground black pepper.
- Bake: Pour boiling water into the baking dish surrounding the ramekins so that it comes up about ¾ way. Bake for 15-20 minutes, or until the eggs are cooked to your personal liking (around 15-17 minutes for runny yolks). Carefully remove the baking dish and ramekins. Dry off the exterior of each ramekin as needed. Add more black pepper if you like. Serve with toasted baguette or brioche sticks and chopped chives.
Notes
Crack eggs into a small bowl before adding to ramekins to avoid broken yolks. Serve immediately as eggs continue to cook from residual heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baked egg
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 892 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 12 g
- Cholesterol: 209 mg