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Eggs en Cocotte with Smoked Salmon, Roe & Katsuobushi


Who says we can’t put all our eggs in one basket? The timeless Eggs en Cocotte is one breakfast grub that allows you to do so. And we are putting more than just eggs with our Japanese spin. The tobiko adds a delightful crunch to the dish while setting off nanoscopic savory explosions in your mouth with each spoonful of creamy egg. A shower of katsuobushi ribbons supplies a smoky note and hints of the sea. Cookism’s Eggs en Cocotte breaks all the rules, but this is a rebellion against ordinariness.

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Rate this recipe 4.8/5 (4 Votes)


  • 4 Eggs
  • 1/2 tbsp of Softened Butter (for greasing ramekins)
  • 4 heaping tbsp of Crème Fraîche
  • Pinch of Salt & Black Pepper (to taste)
  • Pinch of Cayenne Pepper (to taste)
  • 60 g of Smoked Salmon (cut into strips)
  • 1 sprig of Dill Leaves
  • 4 tsp of Tobiko
  • Handful of Katsuobushi
  • Bread of your choice (to serve)


Servings 2
Adapted from


Step 1

1. Preheat oven to 180C. Butter four 3" ramekins and add a heaping tablespoon of crème fraîche to each of them. Using the back of a spoon, roughly spread crème fraîche out to coat the bottom of the ramekins.
2. Season each with a pinch of salt, black pepper and cayenne pepper to taste, followed by smoked salmon strips with some reserved for garnishing.
3. Carefully crack an egg into each ramekin and a sprinkle of dill leaves. Place ramekins in a deep baking dish filled with hot water halfway up them and bake for 15 minutes for runny yolks. The whites should be almost set while the yolks remain runny.
4. Garnish each eggs en cocotte with black pepper, diced smoked salmon, a teaspoon of tobiko and Katsuobushi. Serve with nicely toasted bread of your choice and you are done!

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