Recipe: Eggs en Cocotte with Smoked Salmon and Greens

2 tsp unsalted butter, softened

6 spring onions, chopped

50 g grated gruyere cheese

8 tbsp double cream

4 eggs

100 g smoked salmon, cut into small pieces

25 g fresh watercress

Salt flakes and freshly ground black pepper to serve

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Preheat the oven to CircoTherm® 160ºC and then brush 4 ramequins with the softened butter.

Divide the spring onions, half the gruyere cheese, the cream and three quarters of the salmon (reserve the rest for serving) between the ramequins and stir.

Carefully break an egg into each ramequin and sprinkle on the remaining gruyere cheese.

Place in the oven, add medium steam and cook for approx. 8-10 minutes, until the cheese has melted, the egg white is cooked through and the yolk is still runny.

Remove from the oven and top of the ramequins with watercress, the reserved smoked salmon and a pinch of salt and pepper, then serve.