Saturday, March 12, 2011

Shirred Eggs with Cream And Smoked Salmon - Oeuf Cocotte A la Creme Et Au Saumon

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This is the perfect egg dish for a lazy Sunday afternoon.  No fuss, no mess and delish!

I prefer Norwegian salmon since it has less salt, but Scottish is fine also.

For 4 servings


- 4 large slices of Norwegian smoked salmon

- 8 eggs

- 200 ml (3/4 cup) cream

- 15 g (1 Tbsp.) butter

- 1 TB finely chopped chives

- 1 red pepper

- 1 green pepper

- salt and pepper


1.Line each individual ramekin with one large slice of smoked salmon, or two smaller slices laid crosswise.

2.Seed and finely dice the peppers and sauté them in butter for 2 minutes.

3.Preheat the oven to180° C (350° F).

4.Wash and drain the chives and dry in a cloth. Chop finely and mix into the cream.

5.Divide the cream among the ramekins, season with pepper and break 2 eggs into each ramekin. Sprinkle on the diced peppers and season with ground pepper. Salt lightly because the smoked salmon is already salted.

6.Fold the ends of the smoked salmon over the eggs.

7.Place the ramekins, uncovered, on a rack in the center of the oven and cook for about 10 minutes or until the whites are set and the yolks still runny.

8.Serve the eggs in the ramekins with toast fingers.

From Saveurs du Monde


  1. This looks absolutely incredible. Thank you for sharing such a beautiful recipe. I love eggs and smoked salmon in any incarnation.

  2. I may have to make this for a late Sunday breakfast!

  3. This looks divine! And remarkably easy to make, too. Now, if I just had the ingredients I would make it this morning! Reggie


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