Sunday Brunch Menu: Smoked Salmon and Eggs en Cocotte

smoked salmon and eggs en cocotte

Sunday Brunch

Brunchy brunch brunch **Ron Burgundy voice**

 

Nothing excites me more than menu planning.  The other weekend, my one girlfriend came over for brunch, and I, of course, had a field day planning the menu:

Brunch Menu

 

Smoked Salmon & Eggs En Cocotte
served with horseradish cream

 

Summer Salad
arugula, strawberries, apples, blue cheese and champagne vinaigrette

 

Bellini
Champagne with peach puree and peach schnapps

 

French Macarons

 

I tweaked a Wolfgang Puck recipe for the smoked salmon and eggs en cocotte and the summer salad is one that I made up on my own.  The French macarons I bought from La Maison Du Macaron on 23rd Street in Chelsea.

 

Smoked Salmon and Eggs En Cocotte

  • 1 ½ tbsp unsalted butter, melted
  • 6 oz thinly sliced smoked salmon
  • ¾ cup heavy cream, chilled
  • 4 eggs
  • Kosher salt and pepper to taste
  • 2 tbsp horseradish
  • Chives
  • Caviar

Preheat the oven to 375 degrees.  Bring a kettle of water to a boil.  Line a baking dish that is big enough to hold two 1 cup ramekins with a sheet of wax or parchment paper.

Coat the insides of the two ramekins with the melted butter.  Line the bottom with the smoked salmon, reserving one piece, julienned, for garnish.  Top the salmon with tablespoon of the heavy cream.  One at a time, break an egg into a bowl and transfer to a ramekin, placing two eggs in each ramekin and making sure not to break the yolk.  Sprinkle the eggs with salt and pepper to taste.  Place the ramekins in the middle of the baking dish and cover with a sheet of buttered aluminum foil.  Put the baking dish on the middle rack of the oven.  Carefully pour the boiling water into the baking dish until it comes halfway up the sides of the ramekins.  Bake the eggs until the whites are set but the yolks are cooked through but soft, about fifteen minutes.

While the eggs are cooking, put the remaining heavy cream into a stand mix, whip on high speed until peaks form.  Fold in the horseradish and salt and pepper to taste.

Once the eggs are cooked, transfer the ramekins onto serving plates and garnish with the horseradish cream, followed by the chives and the caviar.

 

Summer Salad

  • 1 lb. organic arugula (I bought mine from the farmers market in Union Square)
  • 1 golden delicious apple, cored and thinly sliced (also from the farmers market)
  • 6 strawberries halved
  • 4 oz. crumbled blue cheese

For the champagne vinaigrette

  • 1 garlic clove, finely chopped
  • 2 tbsp Dijon mustard
  • ¼ cup champagne vinegar
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

In a bowl, whisk together the garlic, Dijon mustard, champagne vinegar, lemon juice, honey, olive oil, and salt and pepper until emulsified.

In a large salad bowl, toss together the arugula, the sliced apples, strawberries, and blue cheese.  Drizzle with the vinaigrette to your taste and toss until combined.

 

Enjoy!

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