April 28, 2022

Eggs en Cocotte with Smoked Salmon and Caviar

INGREDIENTS

Softened butter, to grease ramekins

3-6 eggs (1-2 in each ramekin), depending on size

4-6 tbs heavy cream

6-9 thin slices of Tsar Nicoulai Smoked Salmon

Salt and pepper to taste

Chopped chives and dill sprigs, for garnish

Tsar Nicoulai Caviar, for garnish

Crusty bread to serve (drizzle with olive oil and toast under broiler or on a frying pan)

METHOD

Preheat oven to 350F. Bring water in a kettle to boil. Grease 3 ramekins with softened butter.

Crack 1-2 eggs in each ramekin. Pour 2 tbs heavy cream in each ramekin (or distribute evenly if using less than 6tbs). Add 2-3 smoked salmon slices to each ramekin. Season with salt and pepper.

Cover ramekins, place in an oven-safe baking dish. Pour hot water into the baking dish until it reaches about half way up the ramekins.

Bake for 12-15 minutes, depending on how firm or runny you like your yolks.

When eggs are baked to desired doneness, garnish with chives, dill and Tsar Nicoulai Caviar (we used Golden Osetra for this, but any will work). Serve with toasted crusty bread. Enjoy!