Smoked Salmon And Spinach Eggs In Ramekins (Oeufs Cocotte)

Nothing screams luxury more than smoked salmon and spinach eggs in ramekins in the morning and there’s no easier way to make them for a bunch of family members staying over! Made in individual ramekins and baked in the oven (the dish also known as oeuf en cocotte or shirred eggs), there’s no need to spend time plating. Just serve with a slice of crusty bread for a delicious breakfast or holiday brunch!

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Ramekin Eggs Perfect For Christmas Breakfast

Christmas morning is probably the most magical morning of the year no matter how old you are! We believe it’s important to start it right with a breakfast dish fit for kings! This is our go-to Christmas Breakfast!

We first made these ramekin eggs a few years back on Christmas morning, when we had 9 people to serve for breakfast. We needed something that could all be done in parallel, easy to serve without having to prepare 9 plates whilst the rest are getting cold and, of course, delicious. It meant that we couldn’t efficiently do a poached egg dish, and a serve-yourself fry-up didn’t feel special enough. 

A perfect solution was to make individual portions in small 6-ounce ramekins (eggs en cocotte)! And right there, our Smoked Salmon & Spinach Eggs were born!

What is Eggs en Cocotte?

Oeuf en Cocotte, in French, describe a method of cooking eggs in the oven in cast iron or ceramic ramekins. Eggs en Cocotte (aka ramekin baked eggs) are sometimes baked in a water bath to ensure more even cooking. Typically made with cream cheese and ham, these eggs are usually served with strips of toast to dip into soft egg yolks!

Ingredients

A handful of simple ingredients are all you are what you will need for this baked egg recipe (you can find quantities and the full method in the recipe card below):

• spinach: washed, dried and roughly chopped.
• smoked salmon: torn into large flakes.
• eggs.
• cream cheese: also known as soft cheese, like Philadelphia. 
• parmesan cheese: finely grated. You can replace it with sharp mature cheddar cheese too. 
• dried or fresh dill: optional. You may substitute dill with other fresh herbs, like parsley, green onions or chives. 

Method

Begin by lightly greasing individual ramekins with a bit of olive oil (you may use cooking spray!). This recipe is for 4 x 150ml ramekins (like these here). Place them on a baking dish. Preheat the oven to 180° C Fan. Then, wash and thoroughly dry your spinach. Chop them up roughly and divide them between your ramekins. 

Place large flakes of good-quality smoked salmon on top. Then dot cream cheese around. We use about 2 teaspoon per ramekin. Crack an egg over the top in each one and season with some freshly ground black pepper and dried dill if you wish. Sprinkle with some parmesan and your ramekin eggs are ready to bake. 

Bake the smoked salmon eggs for 15-20 minutes (or 12-15 minutes if you like runnier eggs) in the middle of your oven, until you have just-set whites (but note that they will continue cooking slowly when you take them to the table), but yolks are still soft and runny. Cooking time will depend on the size of your eggs and the ramekins you’re using. Towards the end of the cooking time, keep checking. If the egg whites aren’t setting, it’s likely due to the moisture in the spinach. Just pop the ramekins under the grill for 30 seconds. Once cooked, you can sprinkle the top with fresh dill or chopped chive!

We love serving our Smoked Salmon and Spinach Eggs In Ramekins with freshly baked Sourdough Bread! Delicious! 

Tips and Tricks for Best Smoked Salmon Eggs En Cocotte

• Don’t season your ramekin eggs with salt. Smoked salmon and parmesan will provide all the seasoning that this dish needs. 
• Don’t overbake the eggs to ensure runny yolks If the egg white isn’t setting on top, it is likely due to the moisture in the spinach. Place the ramekins under the grill for a moment to finish cooking, if you need to. 
• Serve baked eggs with spinach and smoked salmon immediately, before egg yolks overcook in the residual heat. 

​What To Serve Baked Eggs in Ramekins With?

Oeufs cocotte, a delightful French classic, are elegantly showcased in this recipe featuring the marriage of smoked salmon and spinach. The rich, creamy texture of the baked eggs en cocotte finds a great addition in the delicate smokiness of the salmon, while the spinach adds a fresh and vibrant touch. Honestly, it’s a perfect breakfast: easy, elegant individual servings and extremely delicious!

For a truly satisfying experience, consider pairing these baked eggs with a slice of freshly toasted whole-grain bread. The crusty exterior and soft interior of the bread provide an ideal vessel for sopping up the luscious broken yolk, making each bite a delightful indulgence. This combination not only elevates the humble egg to new heights but also offers an easy breakfast option that is both nourishing and elegant!

Other Festive Breakfast Recipes

We love having special breakfasts over festive periods and when guests are visiting. If you are looking for more ideas to spoil your family and friends in the morning, have a look at our other easy recipes below: 

• Gluten-Free Zucchini Pancakes with Bacon and Eggs
• Baked Mexican Eggs With Salsa Verde
• Huevos Rancheros | Mexican Breakfast
• Bagels with Asparagus, Poached Eggs and Pistou
• Potato Rosti Breakfast with Poached Eggs and Avocado
• Avocado Toast

Smoked Salmon and Spinach Eggs in Ramekins (Eggs en Cocotte)

Nothing screams luxury more than smoked salmon and spinach eggs in ramekins in the morning and there's no easier way to make them for a bunch of family members staying over! Made in individual ramekins and baked in the oven (the dish also known as oeuf en cocotte), there's no need to spend time plating. Just serve with a slice of crusty bread!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American, British, Christmas

Servings 4 people

Calories 195 kcal

Equipment

• 4 x 150ml ramekins

Ingredients

 

MetricUS Customary

 

1x2x3x

• 50 g spinach washed, dried and roughly chopped
• 120 g smoked salmon torn into large flakes
• 4 eggs
• 80 g cream cheese
• 25 g parmesan finely grated
• dried or fresh dill optional

Instructions

 

• Preheat the oven to 180°C Fan. Lightly grease ramekins with some olive oil and place on a large baking tray.
• Divide roughly chopped spinach amongst ramekins. Top with large smoked salmon flakes and dot cream cheese on top.
• Then crack an egg into each ramekin. Season with black pepper (no need to add salt) and sprinkle with dried dill, if using. Grate some parmesan on top.
• Bake in the oven for 15-20 minutes until egg whites are set but yolks are still soft and runny. If your whites aren't setting, place under the grill for 30 seconds.
• Sprinkle with fresh dill or chive on top, if using. Serve with crusty bread.

Notes

Serve Eggs en Cocotte with slices of crusty bread. 

Nutrition

Calories: 195kcalCarbohydrates: 2gProtein: 15gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 195mgSodium: 470mgPotassium: 215mgFiber: 1gSugar: 1gVitamin A: 1753IUVitamin C: 4mgCalcium: 134mgIron: 1mg

Keyword Baked Eggs, Baked Eggs with Smoked Salmon, Baked Eggs with Spinach, Breakfast Eggs, Christmas Breakfast, Eggs En Cocotte, Eggs In Ramekins, Luxurious Breakfast, Ramekin Eggs, Smoked Salmon Baked Eggs, Spinach Baked Eggs

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