Smoked Salmon Oeufs en Cocotte

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

I’ve partnered with PADERNO to bring you this simple and comforting egg recipe.   

Oeufs en Cocotte is a traditional French way of baking eggs in a bain marie (water bath). Rich and creamy, this dish is perfect to rediscover brunch at home, with a little Canadian flare of smoked salmon.

I used my PADERNO Variable Kettle to quickly boil water. I love the kettle’s customizable temperature control and the keep warm function to maintain the water temperature after heating. PADERNO Kitchen Appliances are designed with the precision control you need to deliver your best cooking moments.

Smoked Salmon Oeufs en Cocotte

Per ramekin

• 2 large eggs

• 1 tbsp cream cheese

• 1 tbsp heavy cream

• 3-4 pieces of smoked salmon

• 1 tsp butter or oil

• 1 tsp chives, finely chopped

• 1 tsp salmon roe (optional)

• Salt and pepper to taste

 Preheat over to 375°F.

Brush butter or oil on the inside of the ramekin and add the cracked eggs.

Layer in pieces of cream cheese and smoked salmon and top with heavy cream.

Place the ramekins in a baking dish and pour enough hot water into the dish so that the water comes halfway up the sides of the ramekins.

Bake for 10-12 minutes or until the egg yolks are to your liking. Season with salt and pepper and garnish with chives, and salmon roe. Serve immediately with buttery toast wedges for dipping.