Eggs en cocotte with fresh salmon

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

1. Prepare the ingredients

   Cut the salmon into approximately 1 cm dice, chop the chives, measure the cream and prepare the eggs.

   Time: PT5M

2. Butter the dish

   Generously coat the bottom of the gratin dish with softened butter.

   Time: PT1M

3. First layer of salmon

   Spread half of the salmon dice on the bottom of the dish.

   Time: PT2M

4. Season the salmon

   Sprinkle with freshly ground pepper and a small pinch of salt.

   Time: PT1M

5. Add the cream

   Pour a drizzle of cream over the salmon.

   Time: PT1M

6. Prepare the eggs

   Crack the eggs into the prepared bowl and beat lightly (or leave whole according to your preference).

   Time: PT2M

7. Pour the eggs

   Place the eggs on the first layer of salmon in the dish.

   Time: PT1M

8. Second layer of salmon

   Add the remaining salmon dice over the eggs.

   Time: PT2M

9. 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

10. Preheat the oven

    Preheat the oven to 160 °C.

    Time: PT10M

    Temperature: 160°C

11. 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

12. 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