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1. Recipes

Eggs en cocotte with hot-smoked salmon, leeks and peas recipe

By Charlie Clapp

Serving instructions

1. Serves 4
2. Ready in about 40 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This French recipe for baked eggs provides a light and delicious dinner for four

Ingredients

1. 15g butter
2. 2 chopped leeks
3. 1 tbsp fresh thyme leaves
4. 150g frozen peas
5. 125ml double cream
6. zest of 1 lemon

Method

1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 4 x 250ml ramekins. Melt the butter, then fry leeks and thyme leaves for 10 minutes. Add the frozen peas, double cream and lemon zest and season.
2. 2. Divide two-thirds of the mix among the pots and top with flaked hot-smoked salmon. Put in a roasting tin and crack an egg into each pot. Add the rest of the mix. Pour boiling water in the tin to halfway up the ramekins. Bake for 15 minutes.

Nutritional info

Per serving: 384kcals, 31.2g fat (15.1g saturated), 20.6g protein, 5.9g carbs (2.4g sugars), 1.7g salt, 3.8g fibre

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