Recipe N^o 153 egg dish Original 2010 Adapted 2013

Eggs en cocotte with smoked trout

Name: Eggs en cocotte with smoked trout
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: as needed Butter; 250 g Smoked trout, coarsely flaked; 100 g Crème fraïche; 20 g Mustard, dijon; 6 g Chives, finely chopped; 5 g Dill, finely chopped; 3.5 g Parsely, flat-leaf, finely chopped; 1.1 g Celery salt (optional); 0.3 g White pepper; 0.8 g Salt; 8 large (420 g) Eggs; as needed Hot water; to taste Black pepper (optional)

This is a fabulous breakfast treat. Savoury and tangy. Serve with a toasted baguette and lemon wedges.

Adapted from Australian Gourmet Traveller

Fat 56% Carbs 3% Protein 38% 299 kcal

Fat 56% · 19g

Carbs 3% · 3g

Protein 38% · 28g

Time

Prep: 5 minutes

Total: 15 minutes

Difficulty

easy

Yield

4 serves • 800 g

Metric Imperial

Butter

as needed

01

Pre-heat oven to 180°C / 355°F.
02

Generously butter 4 shallow, 1-cup capacity ovenproof dishes.

Smoked trout, coarsely flaked (2 fillets)

250 g

03

Place 62 g in each dish .

Crème fraïche (½ cup)

100 g
Mustard, dijon (1 tbsp)

20 g
Chives, finely chopped (2 tbsp)

6 g
Dill, finely chopped (2 tbsp)

5 g
Parsely, flat-leaf, finely chopped (2 tbsp)

3.5 g
Celery salt (optional) (¼ tsp)

1.1 g
White pepper (⅛ tsp)

0.3 g
Salt (⅛ tsp)

0.8 g

04

Combine.
05

Place 33 g in each dish . Smooth evenly over the trout.
06

Place dishes in a roasting pan.

Eggs (8 large)

420 g

07

Break 2 into each dish.

Hot water

as needed

08

Add water to reach ⅔ up the sides of the dishes.
09

Bake for 14 minutes.

Black pepper (optional)

to taste

10

Garnish
11

Serve immediately.

Notes

This dish is served in shallow, oval-shaped dishes (see photos).

You can double the amount of mustard without negative effect.

If you are feeling particularly hungry, you can add an extra egg, though the dish will be very full.

Watercress is botanically related to mustard and BBC Food Writer, Carol Wilson, likes to serve it with sea trout. Is there a way to incorporate a bit of watercress into this dish? Perhaps it makes a nice garnish or finely chopped in with the herbs in ? If you give it a try and it works, let us know in the comments below.

Making ahead

Flake the smoked trout fillets ; this is a fiddly job and requires attention to detail because nobody likes fish bones. Pay particular attention to the head end of the fish where the bones are small and fine.