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!
