- Eggs
Ingredients
- 8 free-range large eggs
- Smoked salmon ribbons
- Kale leaves, stems removed
- Prosciutto
- Salt and freshly ground pepper, to taste
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Method
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1Add a drizzle of olive oil or a small knob of butter to the bottom of 4 Le Creuset Calm CollectionMini Cocottes.
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2Line each one with a few kale leaves or spinach.
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3Crack two eggs into each cocotte and nestle in a smoked salmon ribbon or slice of prosciutto between the eggs.
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4Season and place each cocotte into a bain marie (deep baking tray filled with hot water but only halfway up each of the cocottes).
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5Bake for 25 minutes or until set (or cooked to your preference).
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6Serve hot with toppings like blistered roasted vine tomatoes, grated parmesan, sliced spring onions and micro-herbs. Enjoy with sourdough toast.