Eggs and salmon served 'en cocotte' in a silver ramekin

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

Portion size: Serves 4
Ready in about 40 minutes
Difficulty: easy

Delicious. food team

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This French recipe for baked eggs (the en cocotte means ‘in casserole’) makes a light and easy dinner. It’s equally good for brunch or lunch.

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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

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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.