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Eggs En Cocotte

Serves 4.


    The classic French name is oeufs en cocotte, and it is basically eggs baked in little ramekins with cream and an aromatic mixture of diced onions, celery, and carrots. We’ve stepped up the recipe by adding smoked salmon and crème frâiche. Served at home, it’s the next best thing to catching a flight to Paris and having brunch on the Champs-Élysées.


    Tip: Substitute prawns for smoked salmon, and add a little dill, if you wish.

    Make your own crème frâiche

    Add 2 Tbsp (30 mL) buttermilk to 1 cup (250 mL) whipping cream. Stir together and place in a glass jar in a warm place in your kitchen for 8 to 24 hours or until very thick. Stir and refrigerate, covered, for up to 10 days.


    Eggs En Cocotte


    • 1 Tbsp (15 mL) unsalted butter, plus extra
    • 1/4 cup (60 mL) finely minced green onions or leeks
    • 2 Tbsp (30 mL) finely minced carrot
    • 2 Tbsp (30 mL) finely minced celery
    • 1 cup (250 mL) loosely packed baby spinach leaves, slivered
    • 2 oz (60 g) thinly sliced cold-smoked wild salmon
    • Finely grated zest from 1 lemon
    • 4 large organic eggs
    • 1/4 cup (60 mL) crème frâiche or sour cream
    • Freshly ground black pepper
    • 2 tsp (10 mL) slivered fresh tarragon leaves or 1 tsp (5 mL) dried
    • Preheat oven to 375 F (190 C).


    Per serving:

    • calories148
    • protein10g
    • fat11g
      • saturated fat5g
      • trans fat0g
    • carbohydrates3g
      • sugars1g
      • fibre1g
    • sodium395mg



    Place 4 - 1/2 cup (125 mL) ramekins in baking dish just large enough to hold them. Lightly butter the inside of each ramekin.


    Melt 1 Tbsp (15 mL) butter in small sauteu0301 pan. Add green onions or leeks, carrot, and celery; sauteu0301 for a couple of minutes to soften. Divide mixture among ramekins. Top with equal amounts spinach, smoked salmon, and lemon zest.


    Crack an egg on top of each. Place 1 Tbsp (15 mL) creu0300me frau0302iche alongside each egg in ramekin. Sprinkle with a little pepper. Place ramekins in baking dish. Pour hot water into baking dish until halfway up sides of ramekins.


    Carefully place baking dish with ramekins in preheated oven and bake for 12 to 15 minutes or until eggs are set and firm to your liking. Remove ramekins from hot water bath and sprinkle with equal amounts of tarragon.


    Delicious served with crisp French green beans and chunks of crusty baguette.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.