Eggs represent new beginnings and are explicitly linked to spring. Children love the colorful tradition of spring Easter egg decorating. Other than our traditional chicken eggs, options include Bantam chicken varieties such as Cuckoo Marans or Cochin eggs. Quail and goose eggs are popular culinary quests. And we don’t want to leave out the sought after fish eggs – caviar. In celebration of spring, a European delicacy known as Oeufs en Cocotte is most appetizing. This is my version with smoked salmon.
Oeufs en Cocotte Salmon Fume
Butter 4 ramekins. Cut a small portion of smoked salmon into small pieces. Separate 4 eggs from the yolk and egg white. Mix only the yolks with 8 tablespoons of cream, then add the smoked salmon. Spoon this into each of the 4 ramekins. Break a whole egg into each ramekin.
Whip in two different bowls, 1/4 cup of cream and when stiff add 1/8 cup of Parmesan cheese. Add a dash of white pepper. In the second bowl, whip the 4 egg whites until stiff. Fold the egg whites into the cream/cheese mixture. Layer this mixture over each whole egg in the ramekins and bake for about 15 minutes at 400˚F until the whole eggs are cooked thoroughly. When baked sprinkle with Parmesan cheese and serve hot. © Kelly McBride Loft