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Eggs Cocotte with Smoked Salmon and Tarragon

Something a bit different for breakfast which will give the family a break from a fried egg on toast, but with all the goodness you expect from eggs plus a bit more.

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  1. 1

    Preheat oven to 180ºC. Place a dish in the oven with about 2cm of water in it (to put the ramekins in later on). Butter the ramekins well. Place strips of salmon approx 7cm long in the bottom of each ramekin.

  2. 2

    Break an egg on the top of each and lay further strips of salmon on top. Add 1 tbsp of crème fraiche on top of each dish and add freshly ground pepper to taste

  3. 3

    Place in the oven in the bain marie and cook for 10 minutes approximately. Remove from the oven and serve with crusty bread, toasted and spread with the tarragon butter.


  • 8 large eggs
  • 100g smoked salmon
  • 8 tbsp creme fraiche
  • 8 slices wholemeal bread , sliced
  • 60g butter
  • 1 pinch ground black pepper
  • 3 tbsp tarragon

Serves 4

Total time required Total time:

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Recipe published with permission from Nutritious Delicious Ltd.

Nutritious Delicious Ltd

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