Eggs 'en cocotte' with smoked salmon and wasabi cream

You promised yourself you'd wake up early, prepare a fancy brunch, and impress your friends.

Instead?

You hit snooze three times and now they’re ringing the doorbell. Still in pyjamas, hair in chaos, and fridge wide open.

But here’s the good news: you’ve got Smokin’ Brothers smoked salmon, eggs — and just enough time to pull off something that looks (and tastes) way more effort than it actually is.

Creamy, smoky, and with a peppery kick — it’s the kind of dish that saves the day and makes you look like you had a plan all along.

Ingredients (Serves 4):

• 200g Smokin’ Brothers smoked salmon belly
• 8 eggs
• Butter, to taste
• Wasabi cream (this is our favourite recipe)
• Pink peppercorns
• Cress 
• Celery sticks (optional)
• Toasted bread or crostini (optional)

Process:

1. Preheat your static oven to 180°.
2. Lightly butter four small glass cocottes or ramekins. Crack two eggs into each one.
3. Place the cocottes in a baking dish and pour in boiling water until it reaches about halfway up the sides — au bain-marie style.
4. Bake for around 10 minutes, until the whites are set but the yolks remain soft and runny.
5. Remove from the oven and immediately top each portion with:

• 3 slices of Smokin’ Brothers smoked salmon belly
• A small spoonful of wasabi cream
• A few crushed pink peppercorns
• A handful of cress for freshness
  

Serve warm, with crunchy celery sticks and toasted crostini on the side if you like a little extra crunch.

Want to make sure your brunches always start strong — even if you don’t?

Stock up on our buttery smoked salmon belly here.
Because a little luxury in the fridge is the ultimate backup plan.

Credits:
Food styling and recipe: Kerstin Hartwig.