Hoffman Media


Oeufs Cocotte (Baked Eggs)

Oeufs Cocotte (Baked Eggs)

1 (11-ounce) package chèvre (goat cheese), crumbled
2 (4-ounce) packages smoked salmon, torn into pieces
4 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives, divided
3 teaspoons dry mustard
12 large eggs, at room temperature
1 tablespoon coarse salt, divided
1 tablespoon ground black pepper, divided

• Preheat oven to 350°.
• Place 2 tablespoons goat cheese in each of 12 (½-cup) ramekins. Divide smoked salmon pieces evenly among ramekins. Top each with 1 teaspoon tarragon, 1 teaspoon chives, and ¼ teaspoon dry mustard.
• Gently break 1 egg into each ramekin. Sprinkle each egg with ¼ teaspoon salt, ¼ teaspoon pepper, and remaining chives.
• Place ramekins in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins. Bake until egg whites are set and opaque, 10 to 12 minutes. Serve warm.

© Hoffman Media, LLC. All Rights Reserved.