Eggs en cocotte with smoked trout
Australian Gourmet Traveller
This is a fabulous breakfast treat. Savoury and tangy. Serve with a toasted baguette and lemon wedges.
15 minutes total: 5 minutes attended, 10 minutes unattended
Pre-heat oven to 180°C / 356°F.
4 shallow, 1-cup capacity ovenproof dishes.
Smoked trout, coarsely flaked
Place 62 g in each dish .
Chives, finely chopped
Dill, finely chopped
Parsely, flat-leaf, finely chopped
Celery salt (optional)
Place 33 g in each dish . Smooth evenly over the trout.
Place dishes in a roasting pan.
Break 2 into each dish.
Add to roasting pan to ⅔ up the sides of the dishes.
Black pepper (optional)
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