Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)

Eggs

Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)

Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)
  • PREP TIME
    5 mins
  • COOK TIME
    12 mins
  • TOTAL TIME
    17 mins
  • SERVING
    1 People
  • VIEWS
    88

Indulge in the epitome of French culinary finesse with these exquisite baked eggs, infused with the delicate smokiness of salmon. A gourmet breakfast or brunch that promises a symphony of textures and flavors, where the creamy egg white yields to a molten yolk, all embraced by the richness of smoked salmon and fragrant dill.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    2 g
  • Cholesterol
    231 mg
  • Protein
    12 g
  • Saturated Fat
    12 g
  • Sodium
    454 mg
  • Sugar
    0 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 400°F (200°C). (5 minutes)

02

Step
10 mins

Generously butter a small ramekin to prevent sticking. Pour heavy cream into the ramekin, filling it about one-third full. Arrange smoked salmon strips artfully in the cream. Carefully pour the egg white over the salmon and cream. Season with a delicate pinch of sea salt and freshly ground black pepper. Place the ramekin into a larger casserole dish. Pour boiling water into the casserole dish, ensuring it reaches approximately halfway up the sides of the ramekin, creating a gentle water bath (bain-marie). (10 minutes)

03

Step
10 mins

Carefully transfer the casserole dish to the preheated oven. Bake until the egg white is just set but still slightly wobbly, approximately 8-10 minutes. (10 minutes)

04

Step
3 mins

Remove the casserole dish from the oven with care. Gently slide the reserved egg yolk into the ramekin, nestling it atop the partially cooked egg white and salmon. Sprinkle with finely chopped fresh dill. Return the casserole dish to the oven and bake until the egg yolk is heated through but remains gloriously runny in the center, about 1-2 minutes. (2 minutes)

05

Step

Remove from oven, let cool for a minute and then serve immediately, garnishing with extra dill if desired.

For an even richer flavor, consider adding a small dollop of crème fraîche or a drizzle of truffle oil before serving.
Adjust baking times slightly based on your oven and desired yolk consistency.
Ensure the water in the bain-marie remains hot throughout the baking process for even cooking.
Experiment with different herbs such as chives or parsley for a unique twist.

Boris Oconnellleuschke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 29 Ratings)
Total Reviews: (5)

  • Derick Schinner

    Jun 25, 2025

    Instead of dill I used chives and it was equally delicious!

  • Estevan Feil

    Jan 17, 2025

    I had trouble getting the yolk runny enough. I will try reducing the second baking time next time.

  • Wilfredo Hettinger

    Nov 3, 2024

    The dill really elevates the dish. So simple yet elegant.

  • Jana Lebsack

    Sep 29, 2024

    This has become a staple in our house! Thank you for sharing.

  • Gardner Huels

    Aug 20, 2024

    This recipe is absolutely divine! The perfect weekend brunch.

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