Filter
Reset
Sort ByRelevance
Nicole G
Oeuf and cocotte with salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
18 minLunchSandwiches, butter, shallots, mayonnaise, fried roast beef, pickles, chives,roast beef sandwich with fried shallot
-
20 minLunchegg, roll hard white bread, Aioli, tomato, anchovy fillet,pan bagnat
-
20 minLunchEggs, mix for farmers omelette, butter or margarine, ham strips, garden peas, rolling brown bread,omelet
-
15 minLunchgreen asparagus tips, smoked chicken strips, fresh basil, egg salad, dark rye bread,rye bread sandwich with egg salad and asparagus tips
Nutrition
300Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs4% DV13g
Fiber0% DV0g
Loved it