Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker eggs en cocotte with smoked salmon. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Drizzle the cream over the eggs and add a little salt and pepper. Transfer the ramekins to the slow cooker pot ans pour boiling water into thr pot halfway up the ramekins. Serve the pots with smoked salmon and toast.

Slow cooker eggs en cocotte with smoked salmon is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Slow cooker eggs en cocotte with smoked salmon is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have slow cooker eggs en cocotte with smoked salmon using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Slow cooker eggs en cocotte with smoked salmon:

1. Prepare 25 g butter
2. Take 4 eggs
3. Get 4 tbs double cream
4. Get salt and pepper
5. Get 200 g smoked salmon
6. Get 4 slices toast

Crumble an ounce of the smoked salmon into each of the cocottes. Top the salmon with tarragon leaves, and then crack an over the salmon and tarragon into each cocotte. Add the frozen peas, double cream and lemon zest and season. Divide two-thirds of the mix among the pots and top with flaked hot-smoked salmon.

Steps to make Slow cooker eggs en cocotte with smoked salmon:

1. Butter the inside of 4x150ml heatproof china ramekin dishes and break an egg into each one.
2. Drizzle the cream over the eggs and add a little salt and pepper. Transfer the ramekins to the slow cooker pot ans pour boiling water into thr pot halfway up the ramekins.
3. Cover with lid and cook on high for 45 mins.
4. Serve the pots with smoked salmon and toast.

Put in a roasting tin and crack an egg into each pot. Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin. Toast the English muffins, then spread the cut sides with a thin layer of butter.

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