A simple, yet refined dish, this smoked salmon oeufs en cocotte pairs beautifully with a crisp white wine.
Ingredients
- 1 Tbsp unsalted butter, melted
- 2 green onions
- 1/2 cup heavy cream 35%
- 1/2 thinly grated parmesan
- 3 Tbsp smoked salmon, thinly sliced
- 2 large eggs
- Salt and pepper to taste
- Boiling water
- 1 Tbsp dill, minced for serving
- 1 fresh baguette or sourdough bread
Directions
Preheat oven to 375F. Grease the inside of 2 ramekins with melted butter, then place them inside a baking dish.
In a medium saucepan over medium heat, add the left over melted butter. Add sliced green onion (white parts only) and sauté until softened, about 2 minutes. Stir in the cream and heat until it comes to a simmer. Add the parmesan; stir until cheese is melted. Remove mixture from heat; add the smoked salmon and season with salt and pepper.
Divide the cream mixture evenly among the 2 ramekins. Crack an egg in the center of each. Place ramekins in baking dish.
Pour boiling water into the baking dish surrounding the ramekins so that it comes up about ¾ height. Bake until eggs are just set, about 15 minutes. Carefully remove the baking dish, then use a thin spatula or tongs to remove each ramekin. Garnish with green parts of sliced scallions and chopped dill. Serve immediately with a sliced baguette.
