Smoked salmon Oeufs en cocotte

Recipe Date: March 21, 2024
Serving Size: 2
Prep Time: 10 Minutes
Cook Time: 11 Minutes
Difficulty: Easy
Measurements: Imperial (US)


  • 1 Tbsp unsalted butter, melted
  • 2 green onions
  • 1/2 cup heavy cream 35%
  • 1/2 thinly grated parmesan
  • 3 Tbsp smoked salmon, thinly sliced
  • 2 large eggs
  • salt and pepper to taste
  • boiling water
  • 1 Tbsp dill, minced for serving
  • 1 fresh baguette or sourdough bread


1. Preheat oven to 375F. Grease the inside of 2 ramekins with melted butter, then place them inside a baking dish.

2. In a medium saucepan over medium heat, add the left over melted butter. Add sliced green onion (white parts only) and sauté until softened, about 2 minutes. Stir in the cream and heat until it comes to a simmer. Add the parmesan; stir until cheese is melted. Remove mixture from heat; add the smoked salmon and season with salt and pepper.

3. Divide the cream mixture evenly among the 2 ramekins. Crack an egg in the center of each. Place ramekins in baking dish.

4. Pour boiling water into the baking dish surrounding the ramekins so that it comes up about ¾ height. Bake until eggs are just set, about 15 minutes. Carefully remove the baking dish, then use a thin spatula or tongs to remove each ramekin. Garnish with green parts of sliced scallions and chopped dill. Serve immediately with a sliced baguette.