Breakfast · French · 15 min
Oeufs Cocotte au Saumon et Épinards (Baked Eggs with Smoked Salmon and Spinach)
- Calories
- 507
- Protein
- 39g
- Carbs
- 39g
- Fat
- 23g
Ingredients
- 0.25 cup quinoa
- 283.5 g fresh spinach
- 62.2 g smoked salmon
- 2 each large egg
- 1 tbsp heavy cream
- 0.5 tsp unsalted butter
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 tbsp fresh chives
Method
- 01Preheat your oven to 350°F (175°C) and grease a small ramekin or cocotte with unsalted butter.
- 02In a small saucepan, bring 1/2 cup of water and dry quinoa to a boil, then lower heat, cover, and simmer for 12 minutes until cooked; press cooked quinoa into the bottom of the ramekin.
- 03In a dry skillet over medium heat, heat fresh spinach until wilted, then transfer to a clean towel and squeeze out excess moisture thoroughly before layering over the quinoa.
- 04Flake the smoked salmon over the spinach, drizzle with heavy cream, and make two small wells in the top.
- 05Crack two large eggs into the wells and season with salt and black pepper.
- 06Place the ramekin into a deeper baking dish filled halfway with hot water to create a bain-marie.
- 07Bake for 12 to 15 minutes until the egg whites are opaque and set and the egg yolks reach a safe internal temperature of at least 160°F (71°C) or remain soft to taste.
- 08Garnish with chopped fresh chives and serve hot directly in the ramekin.
- 09Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving. Cook the salmon until the salmon reaches an internal temperature of 145°F (63°C) in its thickest part before serving.
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