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- Dish type
- Seafood starters
- Fish starters
- Salmon starters
- Smoked salmon starters
This is a wonderful French starter that's packed full of flavour. They are then gently cooked in a water bath.
12 people made this
- 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
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Beat together the cream, horseradish sauce, lemon juice and pepper until soft. Set aside.
- Into each ramekin, place 1 piece of salmon, 1/4 of the horseradish cream and 1 freshly cracked egg.
- 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.
Reviews & ratingsAverage global rating:(2)
Eggs en Cocotte with Smoked Salmon, Roe & Katsuobushi
Who says we can’t put all our eggs in one basket? The timeless Eggs en Cocotte is one breakfast grub that allows you to do so. And we are putting more than just eggs with our Japanese spin. The tobiko adds a delightful crunch to the dish while setting off nanoscopic savory explosions in your mouth with each spoonful of creamy egg. A shower of katsuobushi ribbons supplies a smoky note and hints of the sea. Cookism’s Eggs en Cocotte breaks all the rules, but this is a rebellion against ordinariness.1 Picture
- Heat the oven to 160C.
- Preheat the ramekins with boiling water (this will help the eggs cook) and boil a pot of water to use in the bain marie.
- Heat the cream in a pot until just simmering. Season with salt. Fill the ramekins one third full (about 2 Tbsp) with the cream. Add the salmon and spinach and crack one egg into each ramekin. Add a knob of butter to each ramekin and cover each ramekin with foil to make a lid.
- Place the ramekins in a baking tray. Pour in the boiling water around them so that the water sits about 15mm from the top of each ramekin. Place in the oven to steam for 10-12 minutes.
- The eggs are done when the whites are glossy and almost set. The yolks should remain runny.
Make it different
We are well served with pesto in our supermarkets today and it makes a great condiment for many dishes. With the cocottes, you can alter the flavour by adding just half a teaspoon of your favourite pesto on the top.
Eggs en Cocotte with Smoked Salmon recipe - Recipes
Amrita Rawat // January 13, 2016
I first tried eggs in cocotte during brunch at Brasserie. A piping hot cast-iron skilled arrived at my table filled with bacon and creamy spinach topped with fresh eggs and served with crisp smashed potatoes. (Want to try your hand at Brasserie’s version? Click here for the recipe.)
Versatility is eggs en cocotte’s greatest strength. For my home version, I added smoked salmon, broccolini and creme fraiche – all because they were at hand in my refrigerator. For perfect baked eggs, pull the dish from the oven just before the whites are set. They will continue cooking a few minutes after removing from the oven. This dish makes a wonderful brunch addition or a decadent weekday breakfast all for yourself. Enjoy and happy baking!
1 Tbsp. olive oil
1 bunch broccolini, woody ends removed
½ cup chopped mixed mushrooms
12 oz. smoked salmon
6 Tbsp. creme fraiche, divided
Kosher salt and freshly ground black pepper, to taste
Handful chopped green onions
• Coat 6 ramekins with nonstick spray and place in a large deep baking dish. Preheat the oven to 375 degrees.
• In a saucepan, warm the olive oil over medium heat and saute the broccolini and mushrooms about 5 minutes, until softened and fragrant. Set aside.
• Evenly divide the smoked salmon and place the slices in the bottom of the ramekins, then top each with ½ tablespoon creme fraiche. Season with salt and pepper.
• Evenly divide the broccolini and mushroom mixture among the ramekins, then top each with 2 eggs and ½ tablespoon creme fraiche.
• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully slide the baking dish into the oven and bake 15 to 20 minutes, until the egg whites are almost cooked through.
• Garnish with chopped green onions and let cool slightly before serving.
Smoked Salmon Eggs en Cocotte
You can easily double or triple this recipe to feed a crowd &ndash as long as you have enough ramekins. Letting the eggs stand ensures that the yolks remain runny while the whites set.
- 2 tablespoons butter softened
- 1/4 cup whipping cream (35%)
- 4 slices smoked salmon (about 80 g), chopped
- 3 tablespoons finely chopped fresh chives
- 4 eggs
- 1 pinch salt
- 1 pinch pepper
- 4 slices multigrain bread
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 453 mg
- Sugars 3 g
- Protein 16 g
- Calories 315.0
- Total fat 19 g
- Potassium 221 mg
- Cholesterol 225 mg
- Saturated fat 9 g
- Total carbohydrate 20 g
Brush four 1-cup (250 mL) ramekins with 2 tsp of the butter add 1 tbsp cream to each. Bake in 500ºF (260ºC) oven for 5 minutes.
Divide salmon and chives among ramekins. Crack 1 egg into each dish sprinkle with salt and pepper. Bake until whites are almost set but still slightly translucent, 8 to 10 minutes.
Let stand until whites are set but yolks remain runny, 8 to 10 minutes.
Meanwhile, spread remaining butter over bread. Using serrated knife, cut lengthwise into 3/4-inch (2 cm) wide strips arrange on baking sheet. Bake in 500ºF (260ºC) oven until golden brown, about 5 minutes. Serve with eggs.
Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
Break the eggs into a cold heavy-based non-stick saucepan do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.
As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.
Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.
Eggs en Cocotte (Baked Eggs)
Adapted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017.
- 6 tbsp. unsalted butter, at room temperature
- 12 tbsp. heavy cream
- 12 tbsp. freshly grated Parmigiano-Reggiano
- 2 dozen large eggs
- Fine sea salt
- Torn frisée
- 1/4 cup chopped fresh chives
- 3 tbsp. chopped fresh flat-leaf parsley
- Crusty bread, optional, for serving
1. Position the racks in the top and bottom thirds of the oven preheat to 350°. Bring a medium pot or kettle of water to a boil. Coat twelve 8-oz. ramekins or other small ovenproof dishes with the butter. Add 1 tbsp. cream and 1 tbsp. cheese to each dish and gently stir together. Crack 2 eggs into each dish and top with a pinch of sea salt and pepper.
2. Divide the ramekins between 2 large roasting pans. Add enough boiling water to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the whites are just set and the cream is bubbling, 10 to 12 minutes.
3. Using tongs, carefully transfer the ramekins to a wire rack to cool slightly, 2 to 3 minutes. Top with the frisée, chives, and parsley. Serve with the crusty bread, if using.
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Classic eggs Benedict call for sliced ham to nestle luxuriously into the pile of toasted English muffin, poached egg, and rich hollandaise sauce. The twist here is smoked salmon as a stand-in for ham, yielding a splurge-y brunch dish with a hint of lox and bagels. Hollandaise sauce can seem a little tricky (if you don’t add the warm clarified butter slowly enough, the whole thing can separate), but take a deep breath, avoid over-caffeinating to keep your hand steady, and you’ll be fine.
Tips for Eggs, Salmon, and Fish
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
Take a large double boiler and the bottom side must be filled with water. The important thing is that the water levels should remain just below the top pan. (You don’t have to feel disappointed if you don’t have a double boiler and instead of the boiler, a big metal bowl or sauce pan can also be used)
The water should be brought to the boil.
At the same time you have to take a bowl and the eggs have to be whisked in a light manner.
The next step is the process of stirring in the pepper and butter pieces.
The egg mixture has to be poured into the double boiler’s top pan.
You have to keep on whisking in a continuous manner for 10 minutes and the whisking can be stopped when the eggs start thickening.
The chives and salmon have to be added.
Again, whisking needs to be performed for 1 to 2 minutes and you can stop when the formation of a creamy mass of tiny curds takes place. (You must make sure that the curd remains soft and not allow it to become firm)
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- ⅛ teaspoon ground pepper, plus more for serving
- 8 cups water
- 1 tablespoon distilled white vinegar
- 2 large eggs
- 2 heads Little Gem lettuce, torn, or 4 cups mixed salad greens
- 1 head Treviso or radicchio, torn (4 cups)
- 1 small fennel bulb, thinly sliced
- 2 radishes, thinly sliced
- 1 cup chopped fresh dill
- 1 cup fresh parsley leaves
- 2 ounces thinly sliced smoked salmon
- Ground cumin (optional)
Whisk lemon juice, oil, cider vinegar, mustard and pepper in a large bowl.
Combine water and white vinegar in a large saucepan and bring to a boil. Reduce heat to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
Add lettuce (or salad greens), Treviso (or radicchio), fennel, radishes, dill and parsley to the dressing toss to coat. Serve the salad topped with salmon and the eggs. Sprinkle with cumin and more pepper, if desired.