Name: Ouef en cocotte - (Backed Eggs) with Salmon and Blue Cheese
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Ingredients: 100 blue cheese; 100 smoked salmon; 6 eggs; 1 1/2 medium tomato; 50 g spinach or salad; 6 radishes; toasted bread

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Ouef en cocotte - (Backed Eggs) with Salmon and Blue Cheese

Ouef en cocotte - (Backed Eggs) with Salmon and Blue Cheese is a recipe easy to prepare, extremely delicious, which will give a new sense to egg recipes.

Course Tags Appetizer, Breakfast, eggs, Main course

Cuisine Tags French

Prep Time 25 minutes

Cook Time 15 minutes

Waiting 5 minutes

Total Time 45 minutes

Servings 3

Extravagance House

Ingredients

100 blue cheese
100 smoked salmon
6 eggs
1 1/2 medium tomato
50 g spinach or salad
6 radishes
toasted bread

Instructions

Use 6 ramekin forms or thick porcelain cups. Place the forms into a tray. Add boiling water to the same level as the cups.
Slice the salmon, cube the cheese.
Place salmon in 3 cups and blue cheese in the others. Make a dent in the middle of the form to avoid the yolk sitting on the edge.
Add an egg in each form/cup careful to avoid the yolk breaking, especially in the forms with cheese.
Preheat oven for 20 minutes at 230°C for gas or electric and 210°C for an electric oven with a fan. Bake on the middle shelf for 13-15 minutes.
If you want the yolk to be runny, bake for 13 minutes and remove it immediately from the boiling water. Place on a cool surface. Eggs are still cooking while cooling.
Bake for 15 minutes if you want the yolk to be cooked.
Place salad on a plate, 1/2 sliced tomato, and 2 radishes. Add 2 backed eggs, one of each. Serve with toasted bread.
Grind portuguese spice mix over and black pepper.