Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé )
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. unsalted butter, melted
- 6 oz. thinly sliced smoked salmon
- <sup>3</sup>⁄<sub>4</sub> cup heavy cream
- 4 eggs
- Kosher salt and freshly ground white pepper, to taste
- 2 tbsp. freshly grated horseradish or prepared horseradish, drained
- 2 chives, cut into 1″ pieces
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