Luscious Baked Eggs with Smoked Salmon (Eggs en Cocotte) Recipe
This recipe for Luscious Baked Eggs with Smoked Salmon, also known as Eggs en Cocotte, offers a creamy and elegant breakfast or brunch option. The eggs are baked gently in ramekins over a water bath, combined with silky smoked salmon, rich crème fraîche, and fresh dill for a beautifully balanced dish. Finished with a drizzle of heavy cream and seasoned perfectly, these eggs are best served warm alongside toasted baguette or brioche sticks.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20-25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
For Baking
- 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 (for water bath)
For Serving (Optional)
- Toasted baguette or brioche sticks
- 2 Tbsp chives, thinly sliced
Instructions
- Preheat and prepare ramekins: Preheat your oven to 375°F (190°C). Grease the inside of four ramekins with 1 tablespoon of unsalted butter, then place all ramekins inside a square baking dish.
- Assemble ingredients in ramekins: Place approximately 1 ounce of thinly sliced smoked salmon at the bottom of each buttered ramekin. Spoon 1 tablespoon of crème fraîche (or sour cream) on top of the salmon, then sprinkle roughly 1 teaspoon of finely chopped fresh dill.
- Add eggs and cream: Crack one large egg into each prepared ramekin over the salmon mixture. Drizzle about 1 tablespoon of heavy cream around the egg in each ramekin. Lightly season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper distributed evenly across all four.
- Prepare the water bath and bake: Carefully pour boiling water into the baking dish, surrounding the ramekins, filling it until it reaches about three-quarters of the way up the ramekin sides. Place the dish carefully in the oven and bake for 15-20 minutes; the eggs are ideally cooked when the whites are set but yolks remain runny, approximately 15-17 minutes.
- Remove and serve: Once baked to your preference, remove the baking dish from the oven. Use a thin spatula or tongs to lift each ramekin out of the water bath. Dry the outside of ramekins if needed. Optionally add extra freshly ground black pepper. Serve immediately garnished with thinly sliced chives and accompanied by toasted baguette or brioche sticks.
Notes
- Adjust baking time to your preferred egg doneness; shorter time for runny yolks and longer for firm yolks.
- You can substitute crème fraîche with sour cream as a more readily available option.
- Ensure boiling water is poured carefully to avoid splashing into the ramekins.
- Use fresh dill to maintain a bright, aromatic flavor; dried dill is not recommended for this recipe.
- For a richer taste, consider using full-fat crème fraîche and heavy cream.
- Serve immediately for best flavor and texture as the eggs will continue to cook slightly while resting.
