HOW TO MAKE FANCY BAKED EGGS

BAKED EGGS WITH CRÈME FRAÎCHE AND SMOKED SALMON

Serves 6

Runny-yolked eggs baked in individual ramekins or custard cups make for an elegant brunch or light supper.

INGREDIENTS

2 tbs unsalted butter, plus more for greasing the ramekins

⅔ cup thinly sliced shallot (2 to 3 shallots)

½ tsp fine sea salt

¾ cup whipping cream

⅓ cup crème fraîche

1 tbs chopped fresh dill, plus more for serving

½ tsp finely grated lemon zest

12 large eggs, at room temperature

Freshly ground black pepper

113g smoked salmon

METHOD

Heat the oven to 200ºC, and brush six 230g ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.

Melt 2 tbs butter in a medium skillet over medium heat. Stir in the shallots and ¼ tsp salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.

Stir in 6 tbs of the cream, the crème fraîche, dill, lemon zest and remaining ¼ tsp salt. Remove from heat. Divide mixture among the ramekins.

Crack 2 eggs into each ramekin and float 1 tbs of cream on top of each, then sprinkle the tops with salt and pepper.

Bake until the egg whites are just set, and the yolk is runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the centre and that’s okay. The eggs will continue to cook once out of the oven.)

Remove from the oven and transfer the ramekins onto individual plates for serving.

To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm. | The New York Times