Oeufs Cocotte
Indulge in French Baked Eggs (Oeufs Cocottes) with smoked salmon, heirloom tomatoes, and Gruyere. Perfect for Easter or a special treat!
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Cooking tools:
- Ramekin
- Oven
- Baking dish
- Aluminum foil
- Kettle
- Grater
- Pepper mill
- Measuring spoon
- Cutting board
- Chef's knife
- Bread knife
- Toaster
Ingredients
- Unsalted butter, room temperature for buttering ramekins
- 2 thin smoked salmon slices
- 2 heirloom tomato slices
- 4 eggs
- 2 tablespoons heavy cream
- 1 ounce grated Gruyere
- Salt
- freshly ground black pepper
- 2 tablespoons fresh minced herbs (thyme, chives, dill, etc.)
- 4 or more slices toasted baguette
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