Eggs en Cocotte with Smoked Salmon

    20 min

    This is a wonderful French starter that's packed full of flavour. Ramekins are filled with smoked salmon, horseradish cream and whole eggs. They are then gently cooked in a water bath.

    13 people made this

    Serves: 4 

    • 1 slice smoked salmon, cut into four even pieces
    • 1 tablespoon horseradish sauce
    • 1 teaspoon lemon juice
    • 100ml double cream
    • 4 eggs
    • pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Beat together the cream, horseradish sauce, lemon juice and pepper until soft. Set aside.
    2. Into each ramekin, place 1 piece of salmon, 1/4 of the horseradish cream and 1 freshly cracked egg.
    3. Fill a large saucepan with 3cm depth of water. Transfer ramekins into the saucepan, cover slightly and cook over medium heat for 10 minutes.


    If you don't have ramekin dishes, simply use glasses or cups. The cooking time will vary, depending on the type of glass/cup you use. The egg yolk should be runny.

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