Egg cocotte with lightly salted salmon


Egg cocotte with lightly salted salmon
Author:
Servings: 1
Cooking time: 15 min

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!


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