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!
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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 little 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
- spinach: washed, dried and roughly chopped.
- smoked salmon: torn into large flakes.
- eggs.
- cream cheese: also known as soft cheese, like Philadelphia.
- parmesan: finely grated
- dried or fresh dill: optional
Method
Begin by lightly greasing individual ramekins with a bit of oil. This recipe is for 4 x 150ml ramekins (like these here). Place them on a baking tray. 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 tsp 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, until egg whites are set (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 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. Make sure the yolk is still soft. 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.
Other Festive Breakfast Ideas
We love having special breakfast 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 breakfast recipes below:
- Gluten-Free Zucchini Pancakes with Bacon and Eggs
- Huevos Rancheros | Mexican Breakfast
- Bagels with Asparagus, Poached Eggs and Pistou
- Potato Rosti Breakfast with Poached Eggs and Avocado
Recipe Card
Smoked Salmon and Spinach Eggs in Ramekins (Eggs en Cocotte)
Equipment
Ingredients
- 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
Nutrition
What a fun, delicious (and EASY) breakfast!!! I have to make this for my family soon, they’d love it!
I am making this tomorrow and am so excited to surprise everyone with this delicious meal. Thanks for sharing such details and making it look so doable.