Oeuf and cocotte with salmon

Preheat the oven to 180 ° C. Brush the jars with a brush inside with a little butter and spread the salmon pieces over them. Divide the crème fraîche over this and break 1 egg above each jar. Sprinkle the egg with a little salt and white pepper and put the jars in a roasting pan.

Pour boiling hot water along the pots until they are half covered. Bake the eggs in the oven for 5-8 minutes, depending on the desired doneness of the yolk.

Roast the sandwiches golden brown and brush them with the rest of the butter. Cut the bread into strips and serve with the egg jars.