- 10g butter
- 20g leeks, finely sliced
- 20g smoked haddock, diced
- 1 large British Lion egg
- 1/2 tsp chives, finely chopped
- 1 tbsp double cream
- A pinch of salt and pepper
Eggs en Cocotte with Smoked Haddock and Leek
Eggs en Cocotte with Smoked Haddock and Leek
A simple but elegant twist on eggs en cocotte
Ingredients
Method
1.Gently heat a medium pan. Add the butter until it melts and then add in the leeks. Cook the leeks until they are soft and translucent.
2.Place the leeks into an individual ovenproof dish and spoon the diced smoked haddock on top. Season with salt and pepper.
3.Make a little well in the haddock and leek mixture and crack the egg into the hole. Spoon the double cream on the top.
4.Set the oven at 170C. Place the dish into a tray of water and bake the eggs in the oven for approximately 15 minutes.
5.To serve remove the dish from the oven, take it out of the tray of water and place it on a plate. Sprinkle it with chopped chives to finish.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
