Baked Eggs With Crème Fraîche And Smoked Salmon Recipes

OEUFS COCOTTES AU SAUMON (BAKED EGGS WITH SMOKED SALMON)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
• Bake in the preheated oven until egg white is just set, about 10 minutes.
• Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

SMOKED SALMON AND EGG BAKE

Steps:

• Preheat oven to 180c.
• Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
• Remove from the heat and add the herbs.
• Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
• Stir well and pour into a greased loaf pan.
• Bake 20 minutes.
• Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
• Serve hot, topped with sour cream if you wish.

BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON

Steps:

• Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
• Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
• Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
• Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
• To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.