Oeufs Cocotte with Salmon and Dill
Baked eggs with smoked salmon and dill: an elegant brunch that comes together in 20 minutes. The eggs cook gently in a bain-marie, and the tarragon and dill give the fresh, Nordic profile. Serve them with toasted sourdough for dipping into the yolk.
The salmon does not go in the oven. It is added only at the moment of serving: smoked salmon that gets cooked loses precisely the silky texture you paid for.
Ingredients
- 4 eggs
- 400 g smoked salmon
- 1/2 tsp tarragon
- Fresh dill, to taste
- Sea salt and black pepper
- 4 slices of sourdough bread
Method
- 1
Set four individual ramekins inside an ovenproof dish and fill that dish with boiling water to halfway up the sides of the ramekins, making a bain-marie.
- 2
Crack an egg into each ramekin and season with the tarragon, sea salt and pepper.
- 3
Bake in a preheated oven at 200 °C for 10 to 15 minutes. Go by the white, not by the clock: it is ready when the white has set but the yolk still moves if you tap the ramekin gently. Ramekins vary a good deal in thickness, and that is a couple of minutes of difference.
- 4
Serve the ramekins with the slices of smoked salmon, chopped fresh dill and the sourdough bread, toasted.