Comments on: Oeufs en Cocotte with Lox

By: conscious conception: foods for fertility

conscious conception: foods for fertility — Thu, 29 Mar 2012 19:38:29 +0000

[...] Recommendation: The Weston A Price Foundation recommends consuming two or more eggs, plus additional yolks daily. Serve this Fertility Food: Eggs can be fried, scrambled, served with greens or in freshherb frittatas or frittatas brimming with vegetables like this frittata with Swiss chard and potatoes. Alternatively, consider mixing them into soups like homemade cream of chicken soup or in smoothies like our healthy strawberry milk shake. For a double dose of fertility boosting foods, consider serving ouefs en cocotte with lox. [...]

By: 24 Links to Grain FREE Breakfast Ideas for GAPSters and Others! « Whole Foods Family

Tue, 06 Sep 2011 05:06:50 +0000

[...] Oeufs En Cocotte with Lox http://nourishedkitchen.com/oeufs-en-cocotte-with-lox/ [...]

By: Susan

Susan — Sun, 10 Apr 2011 14:55:21 +0000

I second the request. I’d love the recipe for home-made gravlax!

By: Phillip Schmidt

Phillip Schmidt — Sun, 10 Apr 2011 14:18:02 +0000

Just a clarification. The recipe title mentions lox but the rest of the post calls for gravlax. Lox is cured and smoked salmon. Gravlax in cured but not smoked.

By: WholesomeGal

WholesomeGal — Sun, 10 Apr 2011 11:17:16 +0000

I used to make this at my B&B all the time! But never with Gravlax. I’ll have to try it!

By: Mother's Day Brunch Menu

Mother's Day Brunch Menu — Fri, 07 May 2010 06:19:01 +0000

[...] Simple to prepare and rich with wholesome, healthy fats and vitamins, oeufs en cocotte, or baked eggs, require only a handful of ingredients, a few ramekins or a baking dish. The result is an elegant breakfast dish that takes only minutes to prepare – even young children can help by cracking an egg or sprinkling the dish with fresh cheese and ground pepper. And if you don’t care for lox or pecorino romano cheese, you can always substitute other flavors of your choosing: bacon, fresh herbs and cheddar make good additions. Have your husband whip up this dish for you in under twenty minutes. See the recipe. [...]

By: JoAnna Boccard

JoAnna Boccard — Sun, 28 Mar 2010 15:19:06 +0000

I’m so excited that I found your site.

I love new and delicious breakfast ideas and I can hardly wait to try this one.

By: April

April — Sun, 14 Feb 2010 19:55:17 +0000

This is my favorite recipe here! I love baked eggs! The OMega-3 content has got to be sky high.

By: Amanda @ vintage savoir faire

Amanda @ vintage savoir faire — Thu, 19 Nov 2009 19:29:54 +0000

Yum! I discovered oeufs cocottes while living in France – so tasty! The French often eat them for a starter/appetizer before dinner too (which I found interesting, since we anglos tend to think of eggs as breakfast food). Delicious with a bit of toast or crusty french bread dipped in!

By: Mom

Mom — Thu, 19 Nov 2009 17:39:51 +0000

My favorite lox recipe, use the ratio below depending on how much salmon you need to cure.

1 pound wild salmon fillet
2 TBSP course sea salt
2 TBSP raw organic sugar
2 TBPS fresh ground black peppercorns
1 bunch organic fresh dill

Cut salmon fillet in half. Mix salt, sugar and pepper together, rub onto pink side of both salmon fillets. Place fresh dill in between fillets and stack fillets to make a salmon “sandwich” with skin side out. Wrap salmon in clean muslin or plastic wrap. Place salmon in a shallow dish and weight the top of the salmon. Refrigerate at least 4 days, turning salmon over once a day. At the end of four days remove salmon, rinse off curing ingredients and freeze for at least 7 days or longer. The freezing process is important so don’t skip it. You now have a ready to serve supply of lox (gravlax) in your freezer! Remove and slice thin to serve.