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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
  • 5 min preparation
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 5 min preparation
  • 15 min cooking

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