Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.

3. Bake in the preheated oven until egg white is just set, about 10 minutes.

4. Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

   

Cook's Notes:

The amount of cream varies depending on the size of your ramekins - the amount in this recipe is for a small individual ramekin. If you have a bigger ramekin, you need to use more cream. The cream should fill about a third of each ramekin. You can also substitute creme fraiche for the cream.

The cooking time may vary slightly from one oven to another and also with the number of ramekins you put in the oven and the depth of your ramekins; the deeper they are, the longer it will take to bake. Know that your egg whites should be just cooked, but not too firm; less firm than for a fried egg.