Shirred eggs with salmon

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Tarte en fleur

Shirred eggs with salmon

Preparation 10 minutes
Service 4 people
Difficulty 4/10


  • 4 eggs
  • 2 slices smoked salmon
  • 2 slices brioche
  • 200g baby spinach leaves
  • 30g unsalted butter
  • 1 shallot
  • 1 garlic clove
  • 10cl single cream
  • Fresh dill
  • Flower of salt and 5-pepper mix
  • Pink peppercorns


  1. Wash and dry the spinach.
  2. Finely chop the shallot and crush the garlic.
  3. Melt the butter in a pan. Add the chopped shallot and garlic with a pinch of salt. Sweat until the shallot is translucent, then add the spinach and stir.
  4. Cook for 2 mins and drain off any excess liquid. Add the cream and season to taste. Remove the garlic clove and set aside.
  5. Preheat the oven to 180 C/350 F/gas 4. Boil some water.
  6. Butter 4 ramekins and divide the spinach mixture between them. Crack an egg on top of each one.
  7. Season the water with flower of salt and pepper.
  8. Place the ramekins in a dish and pour the boiling water around them to make a bain-marie.
  9. Place in the oven for 6-8 mins, having turned it down to 160 C/325 F/gas 3.
  10. Coarsely chop the salmon slices.
  11. The eggs are perfectly cooked when the white is solid and the yolk still runny.
  12. When the eggs are done, add some smoked salmon to each ramekin together with a pinch of freshly ground 5-pepper mix, a few pink peppercorns and some fresh dill.
    Serve immediately with toasted brioche fingers.