Eggs En Cocotte with Smoked Salmon and Greens

Serves: 4

Preparation time: 10 minutes

Cooks: CircoTherm® with Medium added steam 160ºC for 8-10 minutes

Ingredients

• 2 tsp unsalted butter, softened
• 6 spring onions, chopped
• 50g grated gruyere cheese
• 8 tbsp double cream
• 4 eggs
• 100g smoked salmon, cut into small pieces
• 25g fresh watercress
• Salt flakes and freshly ground black pepper to serve

*Allergens highlighted in bold.

This is a recipe for a delicious and easy-baked egg dish with smoked salmon, cheese, and cream.
Here are the steps to follow:

1. Set the oven to CircoTherm 160ºC and grease 4 ramequins with some softened butter.

2. In a small bowl, mix the spring onions, half of the gruyere cheese, the cream and three quarters of the salmon (save some for later). Spoon this mixture into the ramequins and stir gently.

3. Crack an egg on top of each ramequin and sprinkle the rest of the cheese over them.

4. Put the ramequins in the oven and add medium steam* for about 8-10 minutes, or until the cheese is bubbly, the egg whites are set, and the yolks are still soft.

5. Take them out of the oven and garnish with watercress, the remaining salmon and some salt and pepper. Enjoy your meal!

*We recommend: NEFF VarioSteam

This feature adds moisture to your food while baking, making it tender inside and crispy outside.