Back to Recipe Menu

Oeufs en Cocotte with smoked salmon, leeks & mushrooms


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the butter in a heavy-bottomed pan and gently sauté the leek and mushrooms until tender.
  • Then spoon a tablespoon of the mixture into 4 ramekins and place the ramekins into a heavy-bottomed oven tray.
  • Place a small dollop of cream on top with a little salmon and then an egg. Season and sprinkle with a little more cream.
  • Then pour water into the tray to come half way up the sides. Cook in the oven for about 10-12 mins until the egg whites are just set and the yolks are runny.
  • Serve with slices of crusty bread on the side.
  • nb. This dish could be served as a light lunch with a simple green salad on the side.


  • a good knob of butter
  • ½ leek, finely diced
  • 3 large button mushrooms, finely dice
  • cream
  • thick slices of smoked salmon
  • 4 eggs
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm