Baked hens’ eggs with smoked salmon & chives

Baked hens’ eggs with smoked salmon & chives

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Dishes ‘en cocotte’ are found in many a French brasserie; they’re quick and simple to make, and must be served straight from the oven. You could vary it by adding different herbs, using ham instead of salmon, or even adding a splash of cream.

Ingredients

Quantity Ingredient
40g soft butter
400g sliced smoked salmon
8 eggs
1 small bunch fresh chives
25ml olive oil
10ml white wine vinegar
80g rocket leaves, (optional)
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C and grease 4 individual ovenproof dishes or ramekins with butter.
  2. Place some salmon slices in the bottom of each dish. Carefully crack 2 eggs into each one and season with salt and pepper. Bake in the oven for 15 minutes, until just set.
  3. Meanwhile, chop the chives. Whisk together the oil and vinegar and season with salt and pepper. Add the chives, reserving a few, and coat the rocket, if using, with the dressing.
  4. Scatter the remaining chives over the eggs and serve with the rocket alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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