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Recipe : **** Eggs en cocotte with salmon, and leek

Eggs en cocotte with salmon, and leek
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
You can heat the cream slightly so that it is easier to spread.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
leek, Salmon, cream, casserole, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 large fresh eggs
  • 2 slices of smoked salmon
  • 1 leek
  • 3 tablespoons crème fraîche (or mascarpone)
  • chives, chopped
  • tarragon, chopped
  • salt and pepper
  • olive oil

  • Recipe preparation steps

  • 1
    Slice the leek finely, white and pale green parts only. In a non stick frying pan, heat 2 tablespoons olive oil. Cook the leek on medium to low heat for a few min so that it softens, but never gets brown. Season with salt and pepper; set aside.
  • 2
    Chop the herbs. Dice the smoked salmon.
  • 3
    Take 4 ramekins and add a half tablespoons of crème fraîche to coat the bottom. Add the salmon and some herbs. Add the leek and more chopped herbs. Break gently one egg per ramekin. Season with salt and pepper. Add a little more herbs and creme on top of the egg white, leaving the yellow intact.
  • 4
    Place the ramekins in a pot filled with boiling water so that the water line reaches half of the height of the ramekins.
  • 5
    Cook for about 10 min, until the egg white is set as you like. Serve with buttered "mouillettes" (bread sticks).
  • Ready !



 

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