Eggs en cocotte with fresh salmon
Eggs en cocotte with fresh salmon is a easy French recipe that serves 2. 590 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 17 min | Cook: 30 min | Total: 57 min
Cost: $4.40 total, $2.20 per serving
Ingredients
- 300 g Fresh salmon (cut into 1 cm dice)
- 4 pcs Eggs (fresh, at room temperature)
- 20 g Butter (soft, at room temperature)
- 20 cl Cream (20% fat)
- 2 c. à soupe Fresh chives (finely chopped)
- 1 pincée Turmeric powder (for color and flavor)
- à goût Salt (prefer fine salt)
- à goût Freshly ground pepper (freshly ground)
- 1 c. à café Sesame seeds (optional, for garnish)
Instructions
Prepare the ingredients
Cut the salmon into approximately 1 cm dice, chop the chives, measure the cream and prepare the eggs.
Time: PT5M
Butter the dish
Generously coat the bottom of the gratin dish with softened butter.
Time: PT1M
First layer of salmon
Spread half of the salmon dice on the bottom of the dish.
Time: PT2M
Season the salmon
Sprinkle with freshly ground pepper and a small pinch of salt.
Time: PT1M
Add the cream
Pour a drizzle of cream over the salmon.
Time: PT1M
Prepare the eggs
Crack the eggs into the prepared bowl and beat lightly (or leave whole according to your preference).
Time: PT2M
Pour the eggs
Place the eggs on the first layer of salmon in the dish.
Time: PT1M
Second layer of salmon
Add the remaining salmon dice over the eggs.
Time: PT2M
Season and finish
Sprinkle with chopped chives, a pinch of turmeric, a little salt and pepper, then add a final drizzle of cream.
Time: PT2M
Preheat the oven
Preheat the oven to 160 °C.
Time: PT10M
Temperature: 160°C
Bake
Place the dish in the oven and bake for 20 minutes until the eggs are set but still slightly creamy.
Time: PT20M
Temperature: 160°C
Garnish and serve
Remove the dish from the oven, sprinkle with sesame seeds and extra fresh chives.
Time: PT1M
Nutrition Facts
- Calories
- 590
- Protein
- 42 g
- Carbohydrates
- 2 g
- Fat
- 36 g
- Fiber
- 0 g
Dietary info: Gluten‑free, High in protein, Keto‑friendly, low-carb, keto-friendly, high-protein
Allergens: Eggs, Milk (butter, cream), Fish (salmon)
Ingredient Substitutions
- Instead of Fresh salmon: Trout, Mackerel
- Instead of Eggs: Quail eggs
- Instead of Butter: Margarine, Olive oil
- Instead of Cream: Thick crème fraîche, Coconut milk
- Instead of Fresh chives: Flat-leaf parsley, Tarragon
- Instead of Turmeric powder: Paprika, Curry
- Instead of Salt: Sea salt
- Instead of Freshly ground pepper: White pepper
- Instead of Sesame seeds: Poppy seeds
Equipment Needed
- Small gratin dish or ramekin
- Oven
- Bowl for beating eggs
- Spoon or spatula
- Chef's knife
- Cutting board
- Kitchen brush (optional)
Critical Steps — Do Not Skip
- Butter the dish to prevent the mixture from sticking.
- Preheat the oven to 160 °C before baking.
- Cook for 20 minutes without opening the oven door to keep the heat constant.
Chef Tips from the Video
- Use wild salmon for a more pronounced flavor.
- Add a hint of lemon zest for a fresh note.
- For a spicier version, incorporate a pinch of Espelette pepper.
Troubleshooting
The eggs are too firm or dry.
Reduce the cooking time by 5 minutes or slightly increase the oven temperature to 170 °C for a quicker but shorter bake.
The salmon releases too much water.
Pat the salmon dice dry with paper towels before placing them in the dish.
The dish sticks to the bottom.
Make sure you have well buttered the dish and used butter at room temperature.
Storage
Refrigerator: Store leftovers in an airtight container, up to 2 days.
Freezer: Not recommended, the egg texture degrades.
Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can prepare the assembly (salmon, seasonings, eggs) the day before and keep it in the refrigerator before baking.
- The dish reheats well in the oven at 150 °C for 10 minutes.
Last updated: August 21, 2026
