Eggs en Cocotte with Smoked Haddock and Leek

British Lion Eggs

British Lion Eggs

Premium Supplier 17th May 2019

Eggs en Cocotte with Smoked Haddock and Leek

A simple but elegant twist on eggs en cocotte

Ingredients

  • 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

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you