Creamy Smoked Salmon Coddled Eggs with Gruyere

Name: Creamy Smoked Salmon Coddled Eggs with Gruyere
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 6-8 eggs; 150-200 g hot-smoked salmon, flaked; 75-100 ml double cream; 75-100 g Gruyere cheese, grated; 25-40 g butter, melted; 3-4 tsp capers, drained and rinsed; 6-8 slice sourdough

These smoked salmon coddled eggs are rich, savory, and elegant enough for brunch while still being simple to make. Cream, capers, and Gruyere bake around softly set eggs, creating a luxurious dish made for dipping with crisp sourdough toast.

Servings8 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

eggs
6
hot-smoked salmon, flaked
150 g
double cream
75 ml
Gruyere cheese, grated
75 g
butter, melted
25 g
capers, drained and rinsed
3 tsp
sourdough
6 slice

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Brush six to eight ramekins with the melted butter, or butter one 25 x 30 cm ovenproof ceramic dish if baking the eggs together.

Crack one egg into each ramekin, keeping the yolks intact. If using the large dish, crack in all the eggs and space them evenly. Drizzle over the cream, then scatter with the capers, flaked hot-smoked salmon, and grated Gruyere.

Place the ramekins on a baking tray and bake for about 10 minutes, or bake the large dish for about 12 minutes, until the whites are just set and the yolks are still soft. While the eggs cook, toast the sourdough and slice it into strips for dipping.

Remove the eggs from the oven and serve immediately with the warm sourdough toast strips.

Chef's Tips

Check the eggs early, as they continue to set from residual heat after baking. For a milder cheese flavor, replace Gruyere with mature cheddar. Hot-smoked trout can be used instead of hot-smoked salmon. This dish is best served fresh while the yolks are still soft.