Ingredients:

  • 2 medium shallots (thinly sliced)
  • 2 Tbsp All-Purpose Flour
  • 1 cup Neutral Oil (Canola/Vegetable)
  • Pinch of Salt (for shallots)
  • 4 Large Eggs
  • 1/4 cup Crème Fraîche (or full-fat sour cream)
  • 1 Tbsp Fresh Dill (finely chopped)
  • Salt and Freshly Ground Black Pepper (to taste)
  • 4 oz Smoked Salmon (thinly sliced)
  • 1 tsp Fresh Chives (snipped)

Instructions:

  1. Prepare the Crispy Shallots: Toss the sliced shallots lightly in the flour until coated.
  2. Heat oil in a small saucepan over medium heat until shimmering (approx. 325°F/160°C). Fry shallots in small batches until deep golden brown (about 3-4 minutes). Watch carefully, as they burn quickly.
  3. Remove fried shallots with a slotted spoon, drain on paper towels, and immediately sprinkle with salt. Set aside.
  4. Prepare the Water Bath (Bain-Marie): Preheat oven to 375°F (190°C). Place 4 empty 6-ounce ramekins inside a large baking dish.
  5. Assemble the Cocottes: In a small bowl, gently whisk together the crème fraîche, chopped dill, salt, and pepper.
  6. Spoon approximately 1 teaspoon of the dill cream mixture into the bottom of each ramekin. Gently crack one egg directly over the cream mixture in each ramekin, trying not to break the yolk. Season the top of the eggs lightly with pepper.
  7. Carefully pour hot water into the large baking dish until it reaches halfway up the sides of the ramekins.
  8. Transfer the entire setup to the preheated oven and bake for 15–20 minutes. The whites should be set, but the yolks should still wobble slightly.
  9. Finish and Serve: Carefully remove the ramekins from the water bath. Drape a small piece of smoked salmon over the top of each baked egg. Garnish generously with the crispy shallots and snipped chives. Serve immediately with crusty bread.