Smoked Salmon Eggs en Cocotte Smoked Salmon Eggs en Cocotte

Smoked Salmon Eggs en Cocotte Image Image by: Smoked Salmon Eggs en Cocotte Image Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2013



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.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 453 mg
  • Sugars 3 g
  • Protein 16 g
  • Calories 315.0
  • Total fat 19 g
  • Potassium 221 mg
  • Cholesterol 225 mg
  • Saturated fat 9 g
  • Total carbohydrate 20 g


  • Iron 14.0
  • Folate 25.0
  • Calcium 8.0
  • Vitamin A 18.0
  • Vitamin C 2.0
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Smoked Salmon Eggs en Cocotte