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Recipe

Eggs en cocotte with smoked cod

Oct 29, 2012 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Eggs en cocotte with smoked cod
  • 500 gram smoked cod
  • 2 green onions, sliced
  • 50 gram baby spinach
  • 200 millilitre thickened cream
  • 4 eggs
  • 1/2 cup grated tasty cheese
  • crusty bread or toast and salad leaves, to serve

Method

Eggs en cocotte with smoked cod
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 4 x 3/4-cup ramekins.
  • 2
    Place cod in a frying pan. Cover with water and bring to a simmer on medium heat. Remove from pan with an egg lifter and peel off skin. Flake flesh with a fork.
  • 3
    Divide fish evenly between ramekins. Sprinkle each with onions and top with an even amount of spinach.
  • 4
    Pour 50ml cream into each ramekin and season to taste. Break an egg into each dish and sprinkle with cheese.
  • 5
    Bake for 10-15 minutes until golden and cooked through. Serve with crusty bread or toast and salad leaves.

Notes

Remove fish from water as soon as bubbles begin breaking. If desired, add sliced tomato after the spinach.

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