The classic French name is oeufs en cocotte, and it is basically eggs baked in little ramekins with cream and an aromatic mixture of diced onions, celery, and carrots. We’ve stepped up the recipe by adding smoked salmon and crème frâiche. Served at home, it’s the next best thing to catching a flight to Paris and having brunch on the Champs-Élysées.
Tip: Substitute prawns for smoked salmon, and add a little dill, if you wish.
Make your own crème frâiche
Add 2 Tbsp (30 mL) buttermilk to 1 cup (250 mL) whipping cream. Stir together and place in a glass jar in a warm place in your kitchen for 8 to 24 hours or until very thick. Stir and refrigerate, covered, for up to 10 days.
Eggs En Cocotte
Ingredients
- 1 Tbsp (15 mL) unsalted butter, plus extra
- 1/4 cup (60 mL) finely minced green onions or leeks
- 2 Tbsp (30 mL) finely minced carrot
- 2 Tbsp (30 mL) finely minced celery
- 1 cup (250 mL) loosely packed baby spinach leaves, slivered
- 2 oz (60 g) thinly sliced cold-smoked wild salmon
- Finely grated zest from 1 lemon
- 4 large organic eggs
- 1/4 cup (60 mL) crème frâiche or sour cream
- Freshly ground black pepper
- 2 tsp (10 mL) slivered fresh tarragon leaves or 1 tsp (5 mL) dried
- Preheat oven to 375 F (190 C).
Nutrition
Per serving:
- calories148
- protein10g
- fat11g
- saturated fat5g
- trans fat0g
- carbohydrates3g
- sugars1g
- fibre1g
- sodium395mg
Directions
01
Place 4 - 1/2 cup (125 mL) ramekins in baking dish just large enough to hold them. Lightly butter the inside of each ramekin.
02
Melt 1 Tbsp (15 mL) butter in small sauteu0301 pan. Add green onions or leeks, carrot, and celery; sauteu0301 for a couple of minutes to soften. Divide mixture among ramekins. Top with equal amounts spinach, smoked salmon, and lemon zest.
03
Crack an egg on top of each. Place 1 Tbsp (15 mL) creu0300me frau0302iche alongside each egg in ramekin. Sprinkle with a little pepper. Place ramekins in baking dish. Pour hot water into baking dish until halfway up sides of ramekins.
04
Carefully place baking dish with ramekins in preheated oven and bake for 12 to 15 minutes or until eggs are set and firm to your liking. Remove ramekins from hot water bath and sprinkle with equal amounts of tarragon.
05
Delicious served with crisp French green beans and chunks of crusty baguette.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
