Eggs en Cocotte with Smoked Salmon and Horseradish Cream

 

                    You can vary the recipe by substituting for the salmon shaved ham, crumbled crisp bacon, caramelized onions, buttery sautéed leeks, blanched and creamed spinach, or anything else that strikes your fancy.

Makes 4 servings

• 20 ml melted unsalted butter
• 180 gr thinly sliced smoked salmon
• 180 ml heavy cream, chilled
• 4 eggs
• Salt and white pepper
• 30 ml freshly grated horseradish or drained prepared white horseradish
• Fresh chervil or parsle leaves for garnish

1. Coat the inside of four ½-cup ramekins or baking dishes with the melted butter.
2. Line the bottom and sides of each ramekin with the smoked salmon ; reserve one piece for garnish, and cut that piece into thin julienne.
3. Top the salmon lining the ramekins with 15 ml of the cream ; at this point, if you're working in advance, cover the ramekins with plastic wrap and refrigerate.
4. Preheat the oven to 375F (190C).
5. Bring a kettle of water to a boil.
6. Line a baking dish large enough to hold the ramekins without touching with a sheet of parchment paper or wax paper ; this will prevent the boiling water you'll pour into the dish rom bubbling over into the ramekins during baking.
7. One at a time, break an egg into a bowl and transfer to a lined ramekin, taking care not to dammage the yolk ; sprinkle each egg with salt and pepper to taste.
8. Place the ramekins in the baking dish and cover with a sheet of buttered aluminium foil.
9. Put the baking dish on the middle rack of the oven.
10. With the oven rack pulled out, carefully pour the boiling water into the baking dish to come halfway up the sides of the ramekins.
11. Carefully slide the rack into the oven and bake the eggs until their whites are set and the yolks are cooked through but still soft, 15 to 20 minutes.
12. While the eggs are cooking, put the remaining heavy cream in a mixing bowl and, using a handheld mixer or a whisk, whip until it forms soft peaks when the beaters are lifted out.
13. Stir in salt, white pepper, and horseradish to taste ; transer the horseradish cream to a sauceboat or small serving dish bowl.
14. Carefully slide out the oven rack, transfer each ramekin to a serving plate, and garnish each serving with chervil or parsley leaves.
15. Pass the horseradish cream at the table for guests to spoon into their ramekins.

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