The recipe is actually very simple: goat cheese, smoked salmon, herbs and an egg in each ramekin. Bake for 12 minutes and voila!
It was simple. It looked good; it smelled good, and the presentation it makes would impress any guest. But I finally came to the conclusion that to like this recipe as is, you need to absolutely love smoked salmon, goat cheese, or both... preferably both. As I am still acquiring a taste for each of these ingredients, you may well imagine how my taste-buds reacted.
I tried to like this, I really did. But the only thing going through my mind was my sister's comment, "I can't decide if I really like it, or really hate it." I finally gave up trying to eat the dish and gave it to my cat, hoping that he would eat it for the sake of the salmon. Alas! my cat has no French ancestry to speak of, and after a few hesitant licks, Harley turned up his nose and stalked off, and I finished my meal with another cup of tea and a tea cake.
As I was reviewing the recipe, I am pretty sure that I didn't quite put this together right. My water was not boiling when I poured it, and while it would not have affected the taste, it probably did affect the texture.
In retrospect, I would try adapting this recipe. I'd cut the goat cheese in half, and bake it longer. As is, the consistency was that of a thick soup. So, if you're feeling adventurous...go ahead and try this. I don't think I'll be serving it to anyone anytime soon, though.
Recipe from Tea Time Magazine May/June 2010 issue
Oeufs Cocotte (Baked Eggs)
Yield: 12 servings
Preparation: 20 minutes
Bake: 12 minutes
1 (11-ounce) package chèvre (goat cheese), crumbled
2 (4-ounce) packages smoked salmon, torn into pieces
4 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives, divided
3 teaspoons dry mustard
12 large eggs, room temperature
1 tablespoon coarse salt, divided
1 tablespoon ground black pepper, divided
24 slices French baguette
- Preheat oven to 350°F.
- Place 2 tablespoons goat cheese in each of 12 (1/2-cup capacity) ramekins. Divide smoked salmon pieces evenly among ramekins. Top each with 1 teaspoon tarragon, 1 teaspoon chives, and 1/4 teaspoon dry mustard.
- Gently break one egg into each ramekin. Sprinkle each egg with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining chives.
- Place ramekins in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins. Bake until egg whites are set and opaque, 10 to 12 minutes. Serve warm.