Eggs en Cocotte with Smoked Salmon and Greens
Ingredients
2 tsp unsalted butter, softened
6 spring onions, chopped
50 g grated gruyere cheese
8 tbsp double cream
4 eggs
100 g smoked salmon, cut into small pieces
25 g resh watercress
Salt flakes and freshly ground black pepper to serve
Instructions
Step 1
Preheat the oven to CircoTherm® 160ºC and then brush 4 ramequins with the softened butter.
Step 2
Divide the spring onions, half the gruyere cheese, the cream and three quarters of the salmon (reserve the rest for serving) between the ramequins and stir.
Step 3
Carefully break an egg into each ramequin and sprinkle on the remaining gruyere cheese.
Step 4
Place in the oven, add medium steam and cook for approx. 8-10 minutes, until the cheese has melted, the egg white is cooked through and the yolk is still runny.
Step 5
Remove from the oven and top of the ramequins with watercress, the reserved smoked salmon and a pinch of salt and pepper, then serve.
