Eggs en cocotte with hot-smoked salmon, leeks and peas
- October 2011
- 15g butter
- 2 chopped leeks
- 1 tbsp fresh thyme leaves
- 150g frozen peas
- 125ml double cream
- zest of 1 lemon
- 160g flaked hot-smoked salmon
- 4 free-range eggs
- Preheat the oven to 180°C/fan160°C/gas 4. Butter 4 x 250ml ramekins or gratin dishes. Melt the butter, then fry leeks and thyme leaves for 10 minutes. Add the frozen peas, double cream and lemon zest and season.
- 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.
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