Eggs in cocotte with salmon

Eggs in cocotte with salmon are an elegant and relatively simple dish to prepare. Perfect for brunch or as a sophisticated appetizer.

Ingredients

• 4 fresh eggs
• 100 g of smoked salmon
• 4 tablespoons of fresh cream
• Salt and pepper to taste
• Chives for garnishing
• Butter for greasing the cocottes

Preparation

1. Preheat the oven to 180 °C.
2. Lightly grease four cocottes with some butter.
3. Distribute some of the smoked salmon, cut into strips or pieces, at the bottom of the cocottes.
4. Gently crack an egg into each cocotte, being careful not to break the yolk.
5. Pour a tablespoon of fresh cream over each egg.
6. Season with salt and pepper to taste.
7. If desired, you can add some chopped chives now or after cooking as a fresh garnish.
8. Place the cocottes in a baking dish and pour hot water into the dish until it reaches half the height of the cocottes to create a bain-marie.
9. Bake for about 12-15 minutes or until the egg whites are set but the yolks are still slightly runny.
10. Remove from the oven, garnish with more chopped chives if desired, and serve immediately.

Eggs in cocotte can be customized in many ways. For instance, you could add some chopped aromatic herbs inside the cocotte for a fresher taste, or add an Italian touch with some Parmesan shavings or a bit of pesto on top of the egg before baking.

For a wine pairing, I would recommend a light and sparkling white such as a Prosecco, which with its acidity balances the fat of the salmon and the cream.