Eggs baked with smoked salmon (Oeufs en cocotte au saumon fumé) from Saveur Magazine, Jan/Feb 2014 (#162): The Saveur 100 (page 92) by Wolfgang Puck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on February 03, 2014

    The combination of smoked salmon, egg, and horseradish compliment one another. However, this wasn't particularly easy to eat which meant that rarely would the same flavor be in the same bite. It was hard to get individual pieces of the salmon and the soupyness of the cream and eggs meant that it didn't adhere to the salmon.

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