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Le Cordon Bleu

Eggs en cocotte with smoked trout and leek

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Breakfasts: Le Cordon Bleu Home Collection
Breakfasts

By Le Cordon Bleu

Published 1998

  • About

Eggs that are ‘en cocotte’ are baked in the oven in ramekins placed in a bain-marie. An excellent breakfast dish, these eggs would also make a wonderful first course.

Ingredients

  • 30 g (1 oz) unsalted butter
  • 1 small leek, halved and finely sliced

Method

  1. Melt the butter in a saucepan. Add the leek, cover and cook gently for 8 minutes, or until soft but not brown. Meanwhile, brush four 8.5 x 4 cm

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