Whether you fancy an elegant breakfast or a festive starter, these easy creamy baked eggs with smoked salmon will never disappoint you!
As you know, sometimes simple is best. On the blog, I strive to share some easy, approachable recipes for everyone. But let’s face it: sometimes we don’t have time to cook, we don’t have the ingredients at hand, or simply we don’t feel like cooking after a long day at work. I am a food blogger so we could think it never happens to me, but it does too. We are all on the same boat, with some very productive days, and some others where we feel a bit more lazy. That’s life, and we don’t have to blame ourselves about this.
Well, the good news today is that I have for you the perfect recipe for those lazy days when we need something to cheer us up. It also works well in the weekends, when we want to prepare ourselves a fancy late breakfast or brunch without spending too much time in the kitchen. These easy baked eggs, that we call Oeufs cocotte in French (pronounced “uff co-cut”) are a delicious savory treat to enjoy with some toasted bread, that we usually dip into the yolk in France. An alternative is to serve them on the side with butter with sea salt if you prefer. Just choose the option you prefer!
I chose here to use smoked salmon at the very end, once the eggs were baked only. Baked with the eggs, the smoked salmon would release too much salt, which would ruin the whole taste of the dish, so I really do not recommend it. Together with the salmon, my favorite part of the dish is the white wine-shallot creamy sauce. I use this sauce every so often (for my Fish duo crumble with a white wine-shallot sauce, my seared sea scallops with an orange-ginger sauce) and I love it. This sauce is a very simple technique, and once you learned it, you will see that it definitely adds a little something to a dish involving fish.
The other cool thing about baked eggs is that you don’t necessarily need to stick to the exact recipe. It’s a very forgiving dish, and you can adapt the recipe depending on the ingredients you have at hands. For instance, you could here add some spinach to the creamy white wine-shallot sauce, or some asparagus tips, or whatever ingredient in season that would pair with smoked salmon. You could even invent a totally different version, replacing the smoked salmon with prosciutto (as for the smoked salmon, remember to add it at the very end to avoid releasing too much salt), add some blue cheese and cherry tomatoes.
If you are more on the vegetarian side, check my baked eggs with chanterelles mushrooms and thyme, or just add your own twist and let me know which one you went for – I always love hearing feedback from my readers. As you can see, they are endless baked eggs possibilities depending on your tastes and mood of the day, so that you can find a way to never get tired of them! And remember to serve it with bread, as the French would do!
Looking for more egg recipes? Check my Breakfast bell pepper tots, that are just a perfect tiny treat for an everyday breakfast, or my Avocado soft-boiled egg salad with a raspberry vinaigrette that is a favorite of mine!
- 3 shallots, minced
- 1 Tablespoon unsalted butter
- 1 Tablespoon dry white wine
- 8 Tablespoons crème fraîche or sour cream
- 4 large eggs
- 4 slices of bread of your choice (sourdough, soft white bread...)
- 2 slices of smoked salmon, cut into strips
- A few sprigs of dill
- Salt and black pepper
- Preheat the oven to 350°F (180°C).
- Prepare a shallow dish large enough to contain 4 ramekins. Fill it with water up to two thirds, and place it in the oven.
- In a small saucepan, melt the shallots in a tablespoon of butter. When translucent, deglaze with white wine. Reduce for a few minutes. Add the cream, stir, and remove from the heat.
- Divide the creamy mixture into the 4 ramekins. Break an egg over each one, and transfer the ramekins into the shallow dish.
- Bake in bain marie for about 10 minutes, or until the translucent white egg part becomes white and firm.
- In the meantime, toast the 4 slices of bread, then slice into thin strips or cut them with a heart-shaped cookie cutter (the last alternative is easier if you use soft bread).
- Remove the ramekins from the oven, garnish with the smoked salmon strips, and add a few sprigs of dill. Add some black pepper on top, and serve immediately with the toasted bread. Enjoy!