Name: Eggs en cocotte with smoked trout
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: For greasing: butter; 250 gm smoked trout (about 2 fillets), coarsely flaked; 100 gm crème fraîche (½ cup); 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

Eggs en cocotte with smoked trout

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

For greasing: butter

250 gm smoked trout (about 2 fillets), coarsely flaked

100 gm crème fraîche (½ cup)

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

Main

1.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.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz