Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)
Prep 5m Cook 12m Additional - Ready In 17m
Servings 1 serving Calories 250.1

These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That’s why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.

Recipe Ingredients

  • 3 tablespoons heavy whipping cream, or as needed
  • 1 slice smoked salmon, cut into strips
  • 1 egg, separated
  • salt and freshly ground black pepper to taste
  • 1 pinch chopped fresh dill

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
  3. 3 Bake in the preheated oven until egg white is just set, about 10 minutes.
  4. 4 Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

Nutrition Facts

  • Calories 250.1
  • Carbohydrate 1.7 g
  • Cholesterol 231.3 mg
  • Fat 22.1 g
  • Protein 11.6 g
  • Saturated Fat 11.9 g
  • Sodium 453.7 mg
  • Sugar 0.4 g

Chef's Notes

The amount of cream varies depending on the size of your ramekins - the amount in this recipe is for a small individual ramekin. If you have a bigger ramekin, you need to use more cream. The cream should fill about a third of each ramekin. You can also substitute creme fraiche for the cream; The cooking time may vary slightly from one oven to another and also with the number of ramekins you put in the oven and the depth of your ramekins; the deeper they are, the longer it will take to bake. Know that your egg whites should be just cooked, but not too firm; less firm than for a fried egg.

Reviews

  1. This recipe looks so delicous!! I gave you a 5 star rating! Keep up the good work!
  2. This was amazing! I will definitely be making it again. It was super easy to make but tasted like something you’d get at a fancy brunch.
  3. I hate to go against the crowd here as I am clearly in the minority… I did my best to follow directions and deliberately did this in two batches. First batch, it just wasn’t cooked through (I don’t think) it was just warm liquid, tasted good but was concerned it wasn’t cooked correctly. I did - Read more ...
  4. Came out great, super easy will make again
  5. This was the first time I've ever had anything like this and I thought it was absolutely delicious! The only thing I changed was I seasoned mine with sea salt and mrs. Dash because I love it on absolutely everything! I was pleasantly surprised to find this tasted similar to clam chowder to me,which I - Read more ...
  6. I didn’t have smoked salmon or cream. So I substituted with grilled salmon and a non dairy milk. It was quite good with these changes. However, I will try it again with the actual ingredients.
  7. no changes. will make it again
  8. Oh so tasty and lovely! I broke the yolk on one (which I served myself) and even it was delicious though not as visually pleasing. I followed the recipe to a T and it did not disappoint.
  9. This is so good! I'm definitely making this again.
  10. Love this recipe! Runny egg yolk is the best part.