Luscious Baked Eggs with Smoked Salmon (Eggs en Cocotte)
Eggs en Cocotte is a timeless French breakfast dish that’s surprisingly simple to prepare at home. Fresh eggs are gently baked over layers of smoked salmon, crème fraîche, and fresh dill, then finished with a splash of heavy cream. As the eggs bake, the whites set softly while the yolks stay rich and jammy, creating an irresistibly creamy texture. It’s an elegant, gluten-free brunch recipe that feels special without being fussy.
Servings: 4 servings
Calories: 180kcal
Video
Equipment
4 (4-ounce) ramekins
Square or rectangular baking dish, large enough to fit four ramekins
Ingredients
- 1 Tbsp unsalted butter
- 4 oz smoked salmon thinly sliced
- ¼ cup crème fraîche or sour cream
- 1-2 Tbsp fresh dill finely chopped
- 4 large eggs
- 2-4 Tbsp heavy cream
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Boiling water
- Optional: toasted baguette or brioche sticks for serving
- 2 Tbsp chives thinly sliced
Instructions
- Preheat an oven to 375°F / 190°C. Grease the inside of four ramekins with 1 Tbsp butter, then place them inside a square baking dish.
- Assemble. Place about 1 oz of smoked salmon in the bottom of each ramekin, then top with 1 Tbsp creme fraiche (or sour cream), and a scant 1 tsp fresh chopped dill. Place 1 cracked egg into each ramekin, then drizzle a little heavy cream around each egg, about 1 Tbsp per portion. Season lightly with Kosher salt and freshly ground black pepper.
- Bake the eggs. Pour boiling water into the baking dish surrounding the ramekins so that it comes up about ¾ way. Bake for 15-20 minutes, or until the eggs are cooked to your personal liking. For us, that’s when the whites are set, but the egg yolks are still runny, which is around 15-17 minutes. Carefully remove the baking dish, then use a thin spatula or tongs to remove each ramekin. Dry off the exterior of each ramekin as needed. Add more black pepper if you like. Serve the oeufs en cocotte with toasted baguette or brioche sticks and chopped chives.
Notes
- Tips: Crack eggs into a small bowl before adding to ramekins to avoid broken yolks. Serve immediately—eggs continue to cook as they sit.
- Brioche sticks: Cut into 1-inch sticks and toast or pan-fry in butter until crisp.
- Flavor ideas:
- Spinach–feta–caramelized onion
- Bacon–cheddar
- Sun-dried tomato–goat cheese–basil
- Parmesan–black pepper
- Prosciutto–tomato–mozzarella.
Nutrition
Serving: 1baked egg | Calories: 180kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 209mg | Sodium: 892mg | Potassium: 134mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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