Eggs En Cocotte with Salmon & Broccoli

Prep:20 minutes

Cook:20 minutes


If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill


150g/5½oz crème fraîche
Pinch LoSalt and freshly ground black pepper
Pinch nutmeg
Handful of chopped dill
4 free-range eggs
1 salmon fillet
Broccoli florets


1. Preheat the oven to 180C/350F/Gas 4.

2. Season the crème fraîche with LoSalt, freshly ground pepper and a pinch of nutmeg.

3. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.

4. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.

5. Top with a few small pre-cooked broccoli florets.

6. Slice the salmon fillet into slithers, and divide between each ramekin, alongside the broccoli. Season again with black pepper and LoSalt.

7. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

8. Bake for 15 minutes or until the egg yolks are set to your liking