Baked Eggs With Crème Fraîche and Smoked Salmon Recipe (2024)

To make ahead, I would prepare the shallot base and portion it into the ramekins the night before, then refrigerate. Take out the next morning while the oven preheats, then add the eggs and cream. Even half-asleep and stumbling around, I could manage that! It might take a minute or two longer to cook, since the base and the ramekins will be cold, but that will just give your first cup of coffee time to work so you’re awake to enjoy breakfast.

Really easy, able to be scaled up or down easily and super delicious. Can't wait to see the whining about the fat content. Too much fat? Don't eat it - even I wouldn't make this a daily meal. But it's perfect for a special weekend brunch and makes a lovely occasional supper with a salad.

Wonderful recipe for a special-occasion brunch but deceptively hard to get the timing right. After 3 tries (two of which yielded hard yolks), the baking time required for perfect runny yolks seems to be 9-10 minutes. The eggs start cooking as soon as they are added to the hot cream sauce and the ramekins retain a lot of heat. Best to slightly undercook so the whites are still not quite set when removed from the oven, let sit for a few minutes on the counter, then add the smoked salmon and serve.

I had the same idea. Divided everything by a third. The recipe’s fairly flexible, just don’t over salt. No one’s going to check your math.

The kids left after dinner on Christmas Eve. Only adults left for breakfast. This was delicious and easy. I’d used up the creme fraiche , but still had some sour cream, it worked. It made a pretty, filling and fancy breakfast. We stayed with toasted sourdough rather than a sweet bread. Delicious, we’ll make this one again. So baked eggs with smoked salmon, crunchy thin toasted sourdough bread and fruit. Yummm N

Too late I discovered that I had no heavy cream so I substituted ricotta thinned with milk. Greek yogurt replaced the creme fraiche. Watch cooking time carefully. Eleven and a half minutes was just too long.To those who note that the cooking time results in overcooked eggs,may I suggest reducing the oven temp to 375 degrees and then checking after 10 minutes. My eggs were done to my liking at about 11.Wonderful recipe for a special-occasion brunch but deceptively hard to get the timing right.

This was so easy to make and simply delicious! Made us feel like we were having breakfast in Paris.

So very delicious. We didn’t have enough ramekins so used shallow oven proof coffee mugs. Worked great. Used sour cream in place of creme fraiche. Delish! Best breakfast of the year.

I forgot to add that I made it for two using a small shallot and two (2) tablespoons each of the creme fraîche and heavy creme with small pinches of salt. A couple of passes on the lemon for zest and a teaspoon or more of fresh dill.

this was just wonderful, and easy. could easily see making it for a group, but limited by my supply of ramekins. As it was, the ramekins I had only held one egg, not two, so I need to work on that.

This dish is delicious. I had 7 oz ramekins and le creuset 12 oz oval ramekins, and I stuck to the recipe exactly as it says to do it. I was worried it might not turn out since I didn’t have 8 oz ramekins. It turned out great! I cooked them at 400 degrees as the recipe states and they were perfectly done after 14 minutes in the oven. Eggs this way are so tricky to cook correctly. They get overdone very easily but this recipe dialed it in really well. I highly recommend making this dish.

Absolutely delicious and really easy. I didn't have cream so had to use nonfat milk - would have been richer with the cream. Added a slice of avocado on top before serving to add some creaminess. Made these in smaller ramekins but still put 2 eggs in so it took a little longer for the egg whites to cook through.

I made this for Christmas breakfast and it was a huge hit. I can't think of any suggestions, prepared as instructed.

Fantastic start to any day. This was tasty. I used thinly sliced roast chicken from Sunday’s dinner because I didn’t have the salmon. I think this could be made in a buttered muffin pan for a larger group, maybe even use the the inserts.

I prepared the shallot/cream mixture the day before, then heated on 50% in the microwave for about 20 seconds before dividing into ramekins. I admire those who can manage the richness of this dish because the flavors and presentation are great. I will try again with milk instead of cream simply because my digestive system is too wimpy.

This was VERY good. Now, I usually don't enjoy reading recipes that substitute many of the ingredients so forgive me for writing one, but I learned on the eve of Mother's Day that my mother-in-law likes neither smoked salmon nor dill. I quickly pivoted to ham and chives. Everywhere in the recipe you see dill, I added chives instead. In the end, I topped half the ramekins with smoked salmon for half the guests and crispy ham for the other half. Total crowd pleaser!! 12 min for chilled eggs

Very tasty and comes together without too much mess or time. Take out of the oven sooner than you think! I baked 12 min as instructed. Thought the egg whites were too clear and underdone so cooked 2 more minutes. Served them within 5 min of removing from oven and the carry over cooking had the yolks semi-firm, not at all runny. So, next time, I will take out at 12 min when eggs are very underdone and serve 5 min later.

Made this with all 12 eggs in a large cast iron pan like a big shakshuka. Came out just great. Excellent recipe.

With small eggs, reduce baking time about 2 minutes to still have runny eggs.

If you don’t have crème fraîche, you can substitute full-fat Greek yogurt or sour cream in these baked eggs from Melissa Clark. They feel fancy, but they’re not at all fussy.

Added red onion (was short on shallots), garlic, and sage to the base layer. Didn’t have dill. Topped with lox, avocado, and capers. The family all enjoyed this. It was delicious.Made this on Easter Sunday, 4.17.22 and baked the full 16 minutes. Yolks we’re hard at that point. Will reduce cook time next time.They looked underdone @ 12m, and I probably should have pulled them @ 14 min when the tops had just started browning.

Substituted full fat Greek yogurt for the crème fraiche. Worked.

Easy and delicious! I only had 6 cup ramekins and it worked out fine. I baked the eggs for 16 minutes and they were somewhat but not completely runny.

also i add a few pieces of the salmon between the shallot creme fraiche mix and the eggs.... gild the lily.

This is my new years day breakfast every year. As said below it is easy to scale up or down. I also do as Laura Perry suggests and make the shallot base and set up the ramekins the night before. It's really delicious and if you do the prep ahead easy to pull off quickly.

From room temp prepped ramekins, using one large egg, sour cream thinned with a little milk, and leftover creamed spinach under the eggs, a tiny bit of Havarti over the top, 375 for 12 minutes was perfect. A sprinkling of chopped fresh parsley completed the presentation.

Very rich

It was delicious. If you have people afraid of less cooked eggs, it might not be the best option. But if they try achieve of my guests were NOT disappointed! Yumm! I used Greek yogurt instead of creme fraiche, worked perfectly!

Made this for breakfast once and dinner once to rave reviews. The first time I accidently put the creme fraiche/shallot mixture on top of the eggs and added all the cream to that mixture. I think that turned out better than putting the creme fraiche/shallot mixture on the bottom of the eggs with a cream floater. I added capers after cooking and also served with some hot sauce. A future star of brunch, for sure!