Eggs en cocotte with smoked trout and leek

Name: Eggs en cocotte with smoked trout and leek
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 small leek, halved and finely sliced; 30 g (1 oz) unsalted butter; 185 g (6 oz) smoked trout, flaked finely; 185 g (6 oz) smoked trout, flaked finely; 4 eggs; 120 ml (4 fl oz) cream; 3 teaspoons snipped fresh chives

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

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

Pescatarian
Gluten-free
Breakfast

Method

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