EGGS EN COCOTTE WITH SMOKED SALMON AND HORSERADISH CREAM Recipe
- 1 1/2 1 1/2 1 1/2tablespoon TABLESPOON_USVolumeunsalted butter
- 6 6 6ounces OUNCE_USVolumethinly sliced smoked salmon
- 3/4 3/4 3/4cups CUP_USVolumeheavy cream, chilled
- 4 4 4eggs
- Kosher salt and freshly ground white pepper
- 2 2 2tablespoons TABLESPOON_USVolumefreshly grated horseradish or drained prepared white horseradish
- fresh chervil or parsley leaves for garnish
Instructions for Eggs en Cocotte with Smoked Salmon and Horseradish Cream Recipe
- Coat the insides of four 1/2-cup ramekins of baking dishes with the melted butter. Line the bottom and sides of each ramekin with the smoked salmon. Reserve 1 piece for garnish, and julienne that piece. Top the salmon lining with ramekins with 1 tablespoon of the cream. At this point, if you're working in advance, cover the ramekins with plastic wrap and refrigerate.
- Preheat the oven to 375 degrees F. Bring a kettle of water to a boil. Line a baking dish large enough to hold the ramekins without touching with a sheet of parchment paper or wax paper. This will prevent the boiling water you'll pour into the dish from bubbling over into the ramekins during baking.
- One at a time, break an egg into a bowl and transfer to a lined ramekin, taking care not to damage the yolk. Sprinkle each egg with salt and pepper to taste. Place the ramekins in the baking dish and cover witha sheet of butter aluminum foil. Put the baking dish on the middle rack of the oven. With the oven rack pulled out, carefully pour the boiling water into the baking dish to come halfway up the sides of the ramekins. Carefully slide the rack into the oven and bake the eggs until their whites are set and the yolks are cooked through but still soft, 15 to 20 minutes.
- While the eggs are cooking, put the remaining 1/2 cup heavy cream in a mixing bowl and, using a handheld mixer or whisk, whip until it forms soft peaks when the beaters are lifted out. Stir in salt, white pepper, and horseradish to taste. Transfer the horseradish cream to a sauceboat or small serving bowl.
- Carefully slide out the oven rack, transfer each ramekin to a serving plate, and garnish each serving with chervil or parsley leaves. Pass the horseradish cream at the table for guests to spoon into their ramekins.
breakfast, eggs, smoked salmon, baked