Monday, 9 October 2017

eggs en cocotte with salmon and leeks.


I do love a good breakfast. Eggs Florentine, avocado on toast and smoked salmon and scrambled eggs are up there on my priorities. It turns out I'm not alone. For British Egg Week (9th-15th October), British Lion Eggs conducted a little study, you see. They found Brits are willing to spend 30% longer preparing breakfast at the weekend than they are during the week. The survey also revealed that the Full English is the nation’s favourite breakfast, with a whopping 42% of people saying they always order it. Also making the top three are classic Eggs Benedict and creamy scrambled eggs with smoked salmon.


A relaxing weekend brunch is a favourite activity of mine and I'm always looking for new breakfast based ideas to add to my morning routine. Lazy baked eggs, one pan huevos rancheros and simple frittatas to name a few. If someone makes it for me, even better. These eggs en cocotte are a French twist on the classic baked eggs, featuring delicious salmon, softened leeks, fresh dill and indulgent double cream. Duvet optional.




Inspired by The Goring Hotel and in collaboration with British Lion Eggs, I've created a twist on Michelin-starred Executive Chef, Shay Cooper's breakfast offerings. In his version, the recipe is instead made with smoked haddock. Also on The Goring menu are Soft poached eggs, sweetcorn pancake and crispy pancetta and Fine herb omelette with sliced smoked salmon. Excuse me while I book a table...

Shopping list

(Makes one)
♥ 10g butter
♥ 20g leeks, finely sliced
♥ 20g flaked, cooked salmon
♥ 1 large British Lion egg
♥ ½ tsp chives, finely chopped
♥ 1 tbsp double cream
♥ A pinch of salt and pepper

Equipment: Oven proof ramekin, deep tray.

Preheat your oven to 170 degrees C.

Step one. Gently heat a medium pan. Add the butter until it melts and then add in the leeks. Cook the leeks until they are soft and translucent.

Step two. Place the leeks into a ramekin and spoon the salmon on top. Season with salt and pepper.


Step three. Make a little well in the haddock and leek mixture and crack the egg into the hole. Spoon the double cream on the top.

 

Step four. Place the dish into a tray of water and bake the eggs in the oven for approximately 15 minutes. 

Step five. To serve remove the dish from the oven, take it out of the tray of water and place it on a plate. Sprinkle with chopped chives and fresh dill to finish.



What are your favourite egg recipes? Have you ever tried eggs en cocotte?

Check out some of the other twists on The Goring's creations from my fellow food bloggers...


In collaboration with British Lion Eggs 

4 comments:

  1. Can you believe I've never had eggs en cocotte? No excuse now, putting this on the breakfast menu for this weekend! PS: Adore you knife and fork!

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  2. Looks lovely, and perfectly composed on the plate! Salmon and dill sound gorgeous, and possibly could benefit from a little lemon if your taste is so inclined?

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  3. These look delicious Emily. Perfect for breakfast :) Pinning these to try out!

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  4. This looks so delicious! I can't wait to try them myself. Thank you for sharing the recipe!

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