Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé )

Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé)
Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé)
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.Ingalls Photography

Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.

Oeufs en Cocotte au Saumon Fumé (Eggs Baked with Smoked Salmon)
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.
Yield: serves 4

Ingredients

  • 1 12 tbsp. unsalted butter, melted
  • 6 oz. thinly sliced smoked salmon
  • 34 cup heavy cream
  • 4 eggs
  • Kosher salt and freshly ground white pepper, to taste
  • 2 tbsp. freshly grated horseradish or prepared horseradish, drained
  • 2 chives, cut into 1″ pieces

Instructions

  1. Heat oven to 375°. Grease four 6-oz. ramekins with melted butter; place in a 9″ x 13″ baking dish lined with parchment paper. Arrange salmon along bottom and up sides of ramekins, reserving 1 slice for garnish. Pour 1 tbsp. cream and crack an egg into each ramekin; season with salt and pepper. Place baking dish in oven and pour boiling water to come halfway up sides of ramekins; bake until whites are set and yolks are still soft, 15–17 minutes. Whip remaining cream in a bowl until soft peaks form; fold in horseradish, salt, and pepper. Julienne remaining slice of salmon. Transfer ramekins to serving plates; garnish with julienned salmon, a dollop of horseradish cream, and chives.