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Smoked Salmon Vol-au-Vent Baked Eggs Recipe
Following from last week's brunch post, and as promised; here's my recipe for Vol-au-vent Baked Eggs.
Baked eggs is something I've pick up in France (œufs cocotte), and it's a great way to serve eggs for an occasion such as brunch, because you can get all the yummy flavors and fun of the egg (yes, eggs are fun!) without the 'slaving over a hot stove' factor.
The recipe usually involves baking the eggs with a little crème fraîche in little ramekins in a water bath (bain-marie) or in the microwave, and simply seasoning with salt and pepper. But you can include many flavors like smoked salmon, ham, cheese, herbs etc
The vol-au-vent pastry I added myself, and it works a treat! It's so retro (apparently they were all the rage in the 70s...) and we can't get enough of it in our house. It gives the eggs that needed bit of texture and crunch, and is perfect for 'mopping up' the runny yolk. YUM!
Smoke Salmon & Chives Vol-au-Vent Baked Eggs Recipe
Ingredients: per person
* 1 large Vol-au-Vent pastry shells
* 1 eggs
* 1 teaspoon of cream or crème fraîche
* 1 teaspoon of smoke salmon cut into strips + extra for sides
* 1 teaspoons of chopped chives
* salt and cracked black pepper to taste
1) Cover an over proof dish with parchment paper. Place you vol-au-vent pastry shells onto the oven-proof dish.
2) Place the cut salmon strips into the base of each pastry shell and crack an egg inside.
3) Add the crème fraîche or cream on top of the eggs. Cover the tray with aluminium foil, and bake in a moderate oven for about 10-15 minutes or until the egg has cooked to your liking. The time will vary depending on how large your pastry shells and eggs are.
3) Just before serving, take the foil off. Season with salt, cracked black pepper to taste and sprinkle the chives. Serve with extra smoked salmon on the side and a cherry tomato salad, for a super tasty brunch!
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