Wolfgang Puck BTOBR0060 Bistro collection Manual page 11

Eggs en Cocotte with Smoked
Salmon and Horseradish Cream
Serves 4
Serving eggs for a special brunch presents a challenge to home cooks
who want to enjoy their company rather than cooking omelets or
scrambles to order in the kitchen. That's why I love to make eggs en
cocotte. This French term for baked eggs takes its name from the little
ovenproof ramekins in which they are made. The English call them
shirred eggs. Whatever you call them, baked eggs take almost no time
to put together, and the quantities in the recipe that follows multiply
easily to serve a larger gathering.
INGREDIENTS
1 1/2 tablespoons unsalted butter, melted
6 ounces thinly sliced smoked salmon
3/4 cup heavy cream, chilled
4 eggs
Kosher salt and freshly ground white pepper
2 tablespoons freshly grated horseradish or drained
prepared white horseradish
Fresh chervil or parsley leaves for garnish
METHOD
1 Coat the insides of four 1/2-cup ramekins or baking dishes with the
melted butter. Line the bottom and sides of each ramekin with the
smoked salmon. Reserve 1 piece for garnish, and cut that piece into
thin julienne. Top the salmon lining the ramekins with 1 tablespoon of
the cream. At this point, if you're working in advance, cover the
ramekins with plastic wrap and refrigerate.
2 Preheat the oven to 375° on the Bake Setting. Bring a kettle of water
to a boil. Line a baking dish large enough to hold the ramekins
without touching with a sheet of parchment paper or wax paper.
This will prevent the boiling water you'll pour into the dish from
bubbling over into the ramekins during baking.
3 One at a time, break an egg into a bowl and transfer to a lined
ramekin, taking care not to damage the yolk. Sprinkle each egg with
salt and pepper to taste. Place the ramekins in the baking pan and
cover with a sheet of buttered aluminum foil. Press foil to sides of
pan to prevent the oven fan from blowing the foil around. Put the
baking dish on the middle rack of the oven. With the oven rack
pulled out, carefully pour the boiling water into the baking dish to
come halfway up the sides of the ramekins. Carefully slide the rack
into the oven and bake the eggs until their whites are set and the
yolks are cooked through but still soft, 15 to 20 minutes.
20
Eggs en Cocotte (cont'd.)
4 While the eggs are cooking, put the remaining 4 cups of heavy
cream in a mixing bowl and, using a handheld mixer or a whisk,
whip until it forms soft peaks when the beaters are lifted out. Stir in
salt, white pepper, and horseradish to taste. Transfer the horseradish
cream to a sauceboat or small serving bowl.
5 Carefully slide out the oven rack, transfer each ramekin to a serving
plate, and garnish each serving with chervil or parsley leaves.
Pass the horseradish cream at the table for guests to spoon into
their ramekins.
Recipe courtesy: Wolfgang Puck Makes it Easy
21