Fast Recipes

Eggs en cocotte with smoked trout

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By Adelaide Lucas
  • Serves 4
  • 5 mins preparation
  • 15 mins cooking
Eggs en cocotte with smoked trout
Eggs en cocotte with smoked trout


  • 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


  • 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.
  • Author: Adelaide Lucas