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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3.4 votes

Reviews

Read what others say...

  1. The list of ingredients leaves out hot smoked salmon and eggs. How much is needed?
    Illustration of the dish is a one pot but the method uses ramekins and is cooked in a Bain Marie.
    Recipe needs to be rewritten with all ingredients shown.

    1. Hi Sara,
      Thanks for your comment. Sorry about the error on the recipe – this has now been fixed to show all of the correct ingredients.
      The image of the recipe shows the eggs have been cooked in a gratin dish which has been taken out of the bain marie for serving.
      I hope this helps.

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Rate

3.4 votes

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