Comments on: Oeufs en Cocotte with Lox http://nourishedkitchen.com/oeufs-en-cocotte-with-lox/ Reviving Traditional Foods Thu, 09 Feb 2012 23:12:13 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: 24 Links to Grain FREE Breakfast Ideas for GAPSters and Others! « Whole Foods Familyhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-18613 24 Links to Grain FREE Breakfast Ideas for GAPSters and Others! « Whole Foods Family Tue, 06 Sep 2011 05:06:50 +0000 http://nourishedkitchen.com/?p=2662#comment-18613 [...] Oeufs En Cocotte with Lox http://nourishedkitchen.com/oeufs-en-cocotte-with-lox/ [...] [...] Oeufs En Cocotte with Lox http://nourishedkitchen.com/oeufs-en-cocotte-with-lox/ [...]

]]> By: WholesomeGalhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-16406 WholesomeGal Sun, 10 Apr 2011 18:17:16 +0000 http://nourishedkitchen.com/?p=2662#comment-16406 I used to make this at my B&B all the time! But never with Gravlax. I'll have to try it! I used to make this at my B&B all the time! But never with Gravlax. I’ll have to try it!

]]> By: Susanhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-16405 Susan Sun, 10 Apr 2011 14:55:21 +0000 http://nourishedkitchen.com/?p=2662#comment-16405 I second the request. I'd love the recipe for home-made gravlax! I second the request. I’d love the recipe for home-made gravlax!

]]> By: Phillip Schmidthttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-16404 Phillip Schmidt Sun, 10 Apr 2011 14:18:02 +0000 http://nourishedkitchen.com/?p=2662#comment-16404 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. 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: Mother's Day Brunch Menuhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-9521 Mother's Day Brunch Menu Fri, 07 May 2010 06:19:01 +0000 http://nourishedkitchen.com/?p=2662#comment-9521 [...] 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. [...] [...] 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 Boccardhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-8596 JoAnna Boccard Sun, 28 Mar 2010 15:19:06 +0000 http://nourishedkitchen.com/?p=2662#comment-8596 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. 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: Aprilhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-6692 April Sun, 14 Feb 2010 19:55:17 +0000 http://nourishedkitchen.com/?p=2662#comment-6692 This is my favorite recipe here! I love baked eggs! The OMega-3 content has got to be sky high. This is my favorite recipe here! I love baked eggs! The OMega-3 content has got to be sky high.

]]> By: Amanda @ vintage savoir fairehttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-5123 Amanda @ vintage savoir faire Thu, 19 Nov 2009 19:29:54 +0000 http://nourishedkitchen.com/?p=2662#comment-5123 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! 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: Momhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-5122 Mom Thu, 19 Nov 2009 17:39:51 +0000 http://nourishedkitchen.com/?p=2662#comment-5122 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 dillCut 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. 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.

]]> By: Lisa Zhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-5120 Lisa Z Thu, 19 Nov 2009 14:58:19 +0000 http://nourishedkitchen.com/?p=2662#comment-5120 This looks wonderful and I've made similar versions but never with the gravlax. I too would like to know more about it! This looks wonderful and I’ve made similar versions but never with the gravlax. I too would like to know more about it!

]]> By: Sustainable Eatshttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-5118 Sustainable Eats Wed, 18 Nov 2009 19:40:39 +0000 http://nourishedkitchen.com/?p=2662#comment-5118 What a great breakfast idea! And now I'm hoping you post your recipe for gravlox tomorrow. :) I've always wanted to make it but dont have fresh salmon. I do have some pink fillets in the freezer but I think once it's been frozen the texture might be too mushy after curing? I'd love to hear more about this since. What a great breakfast idea! And now I’m hoping you post your recipe for gravlox tomorrow. :) I’ve always wanted to make it but dont have fresh salmon. I do have some pink fillets in the freezer but I think once it’s been frozen the texture might be too mushy after curing? I’d love to hear more about this since.

]]> By: Annie Druhttp://nourishedkitchen.com/oeufs-en-cocotte-with-lox/#comment-5117 Annie Dru Wed, 18 Nov 2009 18:58:13 +0000 http://nourishedkitchen.com/?p=2662#comment-5117 Love this recipe, but I'm a bit confused... you mention using gravlax because you're 'wary of cooking's effects on fragile polyunsaturated fatty acids' but then you cook it at 350 degrees for 12-15 minutes. Wouldn't it be better to add the gravlax at the end, after cooking the egg? Love this recipe, but I’m a bit confused… you mention using gravlax because you’re ‘wary of cooking’s effects on fragile polyunsaturated fatty acids’ but then you cook it at 350 degrees for 12-15 minutes. Wouldn’t it be better to add the gravlax at the end, after cooking the egg?

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