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

Eggs en cocotte with hot-smoked salmon, leeks and peas
  • Serves icon Serves 4
  • Time icon 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
Calories
384kcals
Fat
31.2g (15.1g saturated)
Protein
20.6g
Carbohydrates
5.9g (2.4g sugars)
Fibre
3.8g
Salt
1.7g

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

  1. 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.
  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.

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