Description
Try these low FODMAP baked eggs with salmon from the oven (oeuf en cocotte) for Easter brunch or breakfast! Simple to make & gluten-free
Ingredients
Scale
- 1 tbsp butter
- 100 g (3.5 oz) smoked salmon
- 4 tsp lactose-free crème fraîche
- 1 tbsp fresh dill
- 2 stalks of spring onion, the green part
- 4 eggs
- A pinch of pepper
- A pinch of salt
- 4 ramekins
- A large oven dish
Instructions
- Preheat the oven to 180 degrees Celsius (390 F).
- Grease the inside of the ramekins with butter.
- Cut the salmon into small strips. Divide over the bottom of the ramekins.
- Divide the crème fraîche on top.
- Chop the dill and cut the spring onion into rings. Put a handful aside for garnish.
- Divide the rest of the dill and spring onion over the ramekins.
- Break one egg above each ramekin.
- Sprinkle with some pepper and salt.
- Fill the oven dish with a layer of water and put the ramekins in the dish. The water should come halfway up to the ramekins.
- Bake the eggs in the oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Fat: 10
- Carbohydrates: 1
- Protein: 11
