Eggs en cocotte with smoked trout

AT A GLANCE

  • Serves 4 people

  • For greasing: butter
  • 250 gm smoked trout (about 2 fillets), coarsely flaked
  • 100 gm (½ cup) crème fraîche
  • 2 tbsp each of finely chopped chives, dill and flat-leaf parsley
  • 2 tsp Dijon mustard
  • 8 eggs, at room temperature
  • To serve: toasted baguette and lemon wedges
01   Heat oven to 180C. Butter four 1 cup-capacity shallow ovenproof dishes and divide trout among them. Combine crème fraîche, herbs and mustard, season to taste and divide among dishes. Break 2 eggs into each dish and season to taste. Place dishes in a roasting pan and fill pan with enough hot water to come halfway up the sides of dishes and bake until eggs are cooked to your liking (10-15 minutes for soft-baked). Serve immediately with toasted baguette and lemon wedges if desired.
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