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Eggs en cocotte with smoked trout


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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