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
- Preheat oven to 400º F.
- 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.
- 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.
- 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.
- 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.