French Smoked Salmon and Eggs in Cocotte Recipe

Serves/Makes: 4

Ingredients:

• 4 thin slices smoked salmon (lox) cut in 1-inch pieces
• 1-2 black truffles, chopped
• 4 whole eggs and 2 yolks, beaten
• 1 1/2 cups milk
• 1 1/2 cups light cream
• Dash grated nutmeg
• Dash pepper

How to cook French Smoked Salmon and Eggs in Cocotte:

• Divide pieces of smoked salmon in 4 individual casseroles (cocotte). Sprinkle with truffles.
• Mix eggs, cream, milk, and seasonings and pour over salmon and truffles, almost filling the casseroles. Set them carefully in a shallow pan containing a little hot water.
• Place in a moderate oven (325°F) and bake 30 to 40 minutes.
• Serve the Oeufs en Cocotte hot with fresh crusty French bread.

Note:
Eggs in Cocotte known as Oeufs en Cocotte in French, this dish is named for the ramekins in which the eggs are cooked.

Tips:
Truffles are a rare and delicate type of edible mushroom that grow mainly in France, Italy, Croatia and Slovenia. Truffles are also collected in the United States in Oregon and Washington. Truffles are expensive. If you simply can’t afford the real thing, you can use canned truffles (they are cheaper, available in specialty stores) or experiment with cost-effective truffle paste. In this recipe you can impart the flavor of truffles by stirring in a very small amount (1/8 – 1/4 teaspoon) of truffle paste. Another option is to drizzle a finished dish with truffle oil.

This recipe for French Smoked Salmon and Eggs in Cocotte serves/makes: 4

Main Ingredient: Salmon 
Preparation Method: Baked
Cuisine: French