Eggs en cocotte with smoked haddock, leeks and chives recipe
This luxurious eggs en cocotte recipe from The Goring Hotel’s executive chef Shay Cooper was created to celebrate British Egg Week. A French classic with a British twist, it's the perfect weekend treat. Serve with slices of whole-grain toast and freshly squeezed orange juice.
Ingredients
- 10 g butter
- 20 g leeks, finely sliced
- 20 g smoked haddock, diced
- 1 large egg (Shay uses British Lion eggs)
- 0.5 tsp chives
- 1 tbsp double cream
- 1 pinch salt and pepper
- 0.4 oz butter
- 0.7 oz leeks, finely sliced
- 0.7 oz smoked haddock, diced
- 1 large egg (Shay uses British Lion eggs)
- 0.5 tsp chives
- 1 tbsp double cream
- 1 pinch salt and pepper
- 0.4 oz butter
- 0.7 oz leeks, finely sliced
- 0.7 oz smoked haddock, diced
- 1 large egg (Shay uses British Lion eggs)
- 0.5 tsp chives
- 1 tbsp double cream
- 1 pinch salt and pepper
Details
- Cuisine: French
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 1
Step-by-step
- Gently heat a medium pan. Add the butter until it melts and then add in the leeks. Cook the leeks until they are soft and translucent.
- Place the leeks into an individual ovenproof dish and spoon the diced smoked haddock on top. Season with salt and pepper.
- Make a little well in the haddock and leek mixture and crack the egg into the hole. Spoon the double cream on the top.
- Set the oven at 170°C (340°F or gas mark 3).
- Place the dish into a tray of water and bake in the oven for approximately 15 minutes.
- To serve, remove the dish from the oven, take it out of the tray of water and place it on a plate. Sprinkle it with chopped chives to finish.
Recipe courtesy of British Egg Week and The Goring.
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