Tested till perfect Smoked Salmon Eggs en Cocotte
Smoked Salmon Eggs en Cocotte
Ryan Brook/TC Media

Smoked Salmon Eggs en Cocotte

You can easily double or triple this recipe to feed a crowd – as long as you have enough ramekins. Letting the eggs stand ensures that the yolks remain runny while the whites set.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Total time 25 minutes
  • Portion size 4


  • 2 tbsp 2tbspbutter, softened
  • 1/4 cup 1/4cupwhipping cream, (35%)
  • 4 slices 4slicessmoked salmon, (about 80 g), chopped
  • 3 tbsp 3tbspfinely chopped fresh chives
  • 4 4eggeggs
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 4 slices 4slicesmultigrain bread
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Brush four 1-cup (250 mL) ramekins with 2 tsp of the butter; add 1 tbsp cream to each. Bake in 500ºF (260ºC) oven for 5 minutes.

Divide salmon and chives among ramekins. Crack 1 egg into each dish; sprinkle with salt and pepper. Bake until whites are almost set but still slightly translucent, 8 to 10 minutes.

Let stand until whites are set but yolks remain runny, 8 to 10 minutes.

Meanwhile, spread remaining butter over bread. Using serrated knife, cut lengthwise into 3/4-inch (2 cm) wide strips; arrange on baking sheet. Bake in 500ºF (260ºC) oven until golden brown, about 5 minutes. Serve with eggs.

Additional information :
Change It Up

Tomato and Basil Eggs en Cocotte
Substitute 2 tbsp finely chopped drained oil-packed sun-dried tomatoes for the smoked salmon and 2 tbsp julienned fresh basil leaves for the chives.

Nutritional Information Per serving: about

cal 315 pro 16g total fat 19g sat. fat 9g
carb 20g dietary fibre 3g sugar 3g chol 225mg
sodium 453mg potassium 221mg

% RDI:

calcium 8 iron 14 vit A 18 vit C 2
folate 25
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