Oeufs en cocotte with smoked trout
Oeufs en cocotte (egg from a pot) is a well-known breakfast or lunch dish. In this recipe we add smoked trout for that unique Big Green Egg flavour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biggreenegg.eu.
Ingredients
- 100 g young fresh spinach
- 1 tbsp sunflower oil
- 1 fresh trout
- 200 ml crème fraîche
- 40 g grated horseradish
- 4 fresh eggs
- 2-3 slices of bread (approx. 2 cm thick)
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