Eggs En Cocotte - alive magazine

Ingredients

• 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).