Christmas Baked Eggs (Œuf Cocotte) by @lesgourmandisesdeloubna

22 min

4 servings

🥚

4

Eggs

🧀

2 tbsp

Boursin cheese

🥛

2 tbsp

Crème fraîche

🐟

Smoked salmon

🍖

Foie gras

🧅

2 tbsp

Onion confit

🧂

Salt

⚫

Pepper

🐟

Trout roe

🌿

Chives

🌿

Dill

🌶️

Chili

  1. Mix

    Mix the crème fraîche and Boursin together and spoon into ramekins with slices of smoked salmon.

  2. Place

    In the other ramekins, place pieces of foie gras with onion confit.

  3. Crack

    Crack one egg into each ramekin and season with salt and pepper.

  4. Bake

    Bake in the oven at 200°C in a water bath for 10-12 minutes.

Christmas Baked Eggs (Œuf Cocotte) by @lesgourmandisesdeloubna

22 min

4 servings

🥚

4

Eggs

🧀

2 tbsp

Boursin cheese

🥛

2 tbsp

Crème fraîche

🐟

Smoked salmon

🍖

Foie gras

🧅

2 tbsp

Onion confit

🧂

Salt

⚫

Pepper

🐟

Trout roe

🌿

Chives

🌿

Dill

🌶️

Chili

Preparation Steps

  1. Step 1/4

    Mix the crème fraîche and Boursin together and spoon into ramekins with slices of smoked salmon.

    🥛Crème fraîche
    🧀Boursin cheese
    🐟Smoked salmon
    🍳Ramekins
    🥄Spoon

  2. Step 2/4

    In the other ramekins, place pieces of foie gras with onion confit.

    🍖Foie gras
    🧅Onion confit
    🍳Ramekins

  3. Step 3/4

    Crack one egg into each ramekin and season with salt and pepper.

    🥚Eggs
    🧂Salt
    ⚫Pepper
    🍳Ramekins

  4. Step 4/4

    Bake in the oven at 200°C in a water bath for 10-12 minutes.

    🍳Ramekins
    🍳Baking dish

Composition

Ingredients

Types

Eggs, Dairy, Fish, Meat, Vegetables, Spices, Herbs

Ingredients

Eggs, Boursin cheese, Crème fraîche, Smoked salmon, Foie gras, Onion confit, Salt, Pepper, Trout roe, Chives, Dill, Chili

Notes

Eggs (large), Smoked salmon (sliced, amount not given), Foie gras (in pieces, amount not given), Salt (to taste), Pepper (to taste), Trout roe (for decoration, amount not given), Chives (for decoration, amount not given), Dill (for decoration, amount not given), Chili (hot chili, for decoration, amount not given)

Allergens

Eggs, Milk, Fish

Dietetics

Dietary regimen

Low-Carb, Keto, Nut-Free, soy-free

Calories

280 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 3g, Fat: 22g, Fiber: 0g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 480mg, Iron: 1.5mg, Calcium: 60mg, Selenium: 15mcg, Phosphorus: 140mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 1.5mcg, Vitamin B12: 1.2mcg, Vitamin E: 1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Ramekins, Spoon, Baking dish

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Christmas, Holiday Dinner Party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Runny Yolk, Silky

Flavors

Savory, Rich, Creamy, Umami, Smoky

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : 1 day (Best eaten immediately after baking while warm,If leftovers remain, cool quickly and store covered in the fridge,Reheat gently or eat cold; texture of the baked egg will change on reheating), freezing : not recommended (Baked eggs with cream and foie gras or raw-style smoked salmon do not freeze well; texture and quality degrade significantly)