25 g (1 oz) butter
4 eggs
4 tablespoons double cream
2 teaspoons chopped chives
1 teaspoon chopped tarragon
200 g (7 oz) sliced smoked salmon
salt and pepper
4 lemon wedges, to garnish
4 slices of toast, halved diagonally. to serve 20


1.Preheat the slow cooker if necessary. Liberally butter the inside of 4 ramekins, each 150 ml (V4 pint), checking first that they will fit in the slow cooker pot.
2.Break an egg into each dish. Drizzle the cream over the eggs and sprinkle over the herbs and a little salt and pepper.
3.Transfer the ramekins to the slow cooker pot and pour boiling water into the pot to come halfway up the sides of the ramekins.
4.Cover with the lid (there is no need to cover the dishes with foil) and cook on high for 40-45 minutes or until the egg whites are set and the yolks stil slightly soft.
5.Lift the dishes carefully out of the slow cooker pot with a tea towel and transfer to plates with the smoked salmon. Garnish with the lemon wedges and serve with the triangles of toast.
6.FOR SPICED EGGS EN COCOTTE, break the eggs into buttered dishes and drizzle over each 1 tablespoon double cream, a few drops of Tabasco sauce and some salt and pepper.
7.Sprinkle 3 teaspoons finely chopped coriander over the dishes and cook as above. Serve with toast and thin slices of pastrami. 20:14

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