Eggs en cocotte with hot-smoked salmon, leeks and peas
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Easy
- October 2011
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Serves 4
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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
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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.
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