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Eggs From the Oven With Warm Smoked Salmon ("Oeufs en Cocotte")
This SCD-friendly "Oeufs en Cocotte" with smoked salmon & herbs is an easy, nutrient-rich dish, perfect for a nourishing breakfast or brunch.
Prep:
10 minutes
|
Cook:
15 minutes
4 servings
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Medium
Ingredients
1 ¾ TBSP unsalted butter or olive oil
2 tsp fresh dill
2 tsp fresh chives
4.5 oz warm smoked salmon fillet (ensure no illegal additives)
4 eggs
½ cup SCD cream/dripped SCD yoghurt or heavy cream (if not following SCD)
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25g unsalted butter or olive oil
10 gram fresh dill
10 gram fresh chives
125 gram warm smoked salmon fillet (ensure no additives)
4 eggs
125 gram SCD cream/ dripped SCD yoghurt or heavy cream (if not following SCD)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
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Disease state
Instructions
- Preheat the oven to 400°F (200°C).
Grease ramekins generously with French butter or olive oil. Finely chop the dill and chives. Break the smoked salmon into small pieces. - Divide the SCD cream/ yogurt among the ramekins.
- Sprinkle in ⅔ of the herbs and add the smoked salmon.
- Make a small well in the center and crack one egg into each ramekin.
- Place the ramekins in a roasting pan.
- Fill the pan with hot water until it reaches ⅔ of the way up the ramekins.
- Transfer to the oven and bake for about 15 minutes, until the egg whites are set but the yolks remain soft.
- Remove from the oven, sprinkle with the remaining herbs, black pepper, and salt (if desired). Serve immediately.
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Nutritional Info
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Notes
Adapted from the original recipe with permission:
https://www.ah.nl/allerhande/recept/R-R1194998/oeufs-en-cocotte-met-zalm
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