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Salmon cocottes, oeufs en cocotte

Oeufs en cocotte is a French breakfast classic traditionally made in the oven. Steaming is a twice as fast way to make cocottes, resulting in a fluffy and juicy egg dish. Instead of salmon, you can try, for example, air-dried ham or asparagus buds.

  • 4  eggs
  • 4 tbsp  grated parmesan 100 g  smoked salmon
  • 1/2 dl  cream
  • black pepper chives or dill butter for greasing

Serving:

  • 4 slices of dark wholemeal bread

Grease 4 muffin tins with butter. Break 1 egg in each. Add sliced smoked salmon, 1 tbsp of grated parmesan and a spoonful of cream on top of the eggs.

Cook in the steam for about 5 minutes or until the egg white is cooked and the yolk is either soft or firm according to your taste. Grind some black pepper on top and finish the cocottes by adding some fresh herbs on top. Serve with crispy toasted bread.

 

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