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!
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.