French baked eggs with smoked salmon and tarragon cream from Dinner in French: My Recipes by Way of France (page 16) by Melissa Clark

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Notes about this recipe

  • kkmatti on November 02, 2025

    Good flavors. It was hard to tell if the eggs were cooked with the cream on top, so I ended up over cooking them. Next time, I would put the pepper on the leeks instead of the eggs (it was a little ugly after cooking), would pull the eggs out at the 15/16 min mark, and would consider using a water bath. I used chunk smoked salmon rather than thin sliced, which was decadent and lovely. I served this with toasted sourdough, but I don’t think the bread was necessary.

  • Nrnarayan on August 01, 2025

    Very nice, but struggled making sure the egg was cooked throughout. I ended up mixing it a bit at the end to make sure the middle cooked enough

  • jenburkholder on December 28, 2023

    Delicious. But, the cream on top made it hard to tell how done the eggs were (still jiggled!) so I overcooked the eggs. Also, the outside of the ramekins were definitely more done, would consider baking at a lower/more even temperature or possibly a water bath. Served with hot smoked salmon alongside, this made a very tasty Christmas brunch dish.

  • stef on November 06, 2021

    This made a very elegant brunch dish

  • lholtzman on September 15, 2020

    8/2020 - made as directed. 3/2024 - used dill and scallions. Great variation. The eggs were slightly over cooked at 16 minutes, so next time I’ll try 15.

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