OEUFS COCOTTES AU SAUMON (BAKED EGGS WITH SMOKED SALMON)
These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That's why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.
Provided by stella
Categories Breakfast and Brunch Eggs
Time 17m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
- Bake in the preheated oven until egg white is just set, about 10 minutes.
- Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 1.7 g, Cholesterol 231.3 mg, Fat 22.1 g, Protein 11.6 g, SaturatedFat 11.9 g, Sodium 453.7 mg, Sugar 0.4 g
BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.
Provided by Melissa Clark
Categories breakfast, brunch, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
- Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
- Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
- To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.
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