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

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

Name: Eggs en cocotte with hot-smoked salmon, leeks and peas
Yield: Serves 4
Cuisine: French recipes
Ingredients: 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

Easy
October 2011

Easy
October 2011

Test kitchen approved

Serves 4
Ready in about 40 minutes

This French recipe for baked eggs makes a light and easy dinner. It’s equally good for brunch or lunch.

Nutrition: per serving

Calories: 384kcals
Fat: 31.2g (15.1g saturated)
Protein: 20.6g
Carbohydrates: 5.9g (2.4g sugars)
Fibre: 3.8g
Salt: 1.7g

Nutrition: per serving

Calories: 384kcals
Fat: 31.2g (15.1g saturated)
Protein: 20.6g
Carbohydrates: 5.9g (2.4g sugars)
Fibre: 3.8g
Salt: 1.7g

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Ingredients

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

Method

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.