Christmas Eggs en Cocotte - alive magazine
The classic French name is oeufs en cocotte and is traditionally eggs baked in little ramekins very simply or with a choice of little mixtures and cream.
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Cooking tools:
- Ramekin
- Baking dish
- Saute pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Salad spinner
- Spoon
Ingredients
- 1 Tbsp (15 mL) unsalted butter
- 1/4 cup (60 mL) very finely minced green onions
- 1/4 cup (60 mL) very finely minced red bell pepper
- 2 Tbsp (30 mL) very finely minced carrot
- 1 cup (250 mL) loosely packed baby spinach leaves, washed and spun dry
- 4 oz (115 g) thinly sliced cold smoked salmon, cut into strips
- 8 large eggs
- 1/2 cup (125 mL) crème fraîche
- 4 tsp (20 mL) unsalted butter
- Salt
- freshly ground black pepper
- Fresh dill and curled green onion
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