Eggs en Cocotte with Smoked Salmon & Goat Cheese

Yield: Serves 2

Recipe by Renee Kohlman

Eggs en Cocotte is just a fancy way of saying baked eggs with cream. Each individual dish of eggs is like a little gift, beholding tasty morsels of smoked salmon, goat cheese and creamy leeks and kale underneath. Simple to make, yet dressed to impress.  


2 Tbs butter

1 1/2 cups sliced leeks, white and pale green parts only

2 cups baby kale, spinach or arugula

1/4 cup (60 mL) heavy cream

60 g smoked salmon, torn into small pieces

⅓ cup (70 g) goat cheese, crumbled

small handful cherry tomatoes, sliced in half

salt and fresh ground pepper

4 large eggs


  1. Preheat oven to 400º F.
  2. In a large frying pan, heat the butter over medium high heat. Stir in the leeks, cook until soft, 4 minutes. Stir in kale, cook until wilted. Season with salt and pepper. Stir in cream.
  3. Divide the greens into four 4 ounce baking dishes or two 8 ounce baking dishes - be sure the dishes are brushed with olive oil first.
  4. Evenly divide the smoked salmon and goat cheese among the ramekins. Crack one egg into each of the 4 ounce ramekins, or two eggs into each of the 8 ounce ramekins. Grind fresh pepper over eggs. Scatter the cherry tomatoes on top.
  5. Place on a cookie sheet and bake for 10-15 minutes, until the whites are set but yolks still soft. Garnish with pea shoots or arugula. Serve with hot buttered toast.

Pin It on Pinterest