Egg cocotte with lightly salted salmon
Another famous variant of eggs for breakfast! Cook a cocotte egg in a special cocotte or just in a cup - it will be delicious either way. Especially if you add to it lightly salted salmon, feta and cherry tomatoes.
Egg cocotte with lightly salted salmon
Another famous variant of eggs for breakfast! Cook a cocotte egg in a special cocotte or just in a cup - it will be delicious either way. Especially if you add to it lightly salted salmon, feta and cherry tomatoes.
Ingredients
| egg 1 pc |
| lightly salted salmon 100 g |
| sour cream 1 tbsp. |
| feta cheese 30 g |
| Cherry tomatoes 2 pcs |
| Black pepper to taste |
Instructions
Step 1
Grease a loaf pan or heatproof mold with sour cream.
Step 2
Slice the lightly salted salmon into thin slices and place in the mold along the edge.
Step 3
Gently beat in the egg.
Step 4
Add the diced feta cheese.
Step 5
Arrange cherry tomatoes cut in half, add pepper to taste. You can salt, but the cheese and salmon are already a little salty, so orient to your taste.
Step 6
Put the molds in a preheated to 200 degrees Celsius oven for 10-15 minutes. The time is approximate. Look at your taste and the power of your oven. If you like liquid yolk, 10 minutes will be enough, I baked all 15 minutes.
Step 7
Serve the egg cocotte hot with toasted baguette slices. If desired, you can sprinkle the finished dish with fresh herbs. A delicious and hearty weekend breakfast is ready!
