Tuesday, December 28, 2021

New Year's Day Tradition

NY Times Cooking

I always serve cold smoked salmon with bagels, fresh dill, capers, cream cheese, sliced red onion, and sliced tomato for New Year's Day brunch. I found this recipe and thought it would be fun to add this egg and smoked salmon dish as well. I will even have the créme fraiche left over from New Year's Eve from caviar and blinis.

Baked Eggs with Créme Fraiche and Smoked Salmon

YIELD 6 servings

TIME 45 minutes

Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won’t want to leave behind a single drop.


2  tablespoons unsalted butter, plus more for greasing the ramekins

⅔  cup thinly sliced shallot (2 to 3 shallots)

½  teaspoon fine sea salt

¾  cup heavy cream

⅓  cup crème fraîche

1  tablespoon chopped fresh dill, plus more for serving

½  teaspoon finely grated lemon zest

12  large eggs, at room temperature

 Freshly ground black pepper

4  ounces smoked salmon


Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that’s O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.


  1. Your recipes sound delicious although born and bred southerners serve collards and black eye peas for prosperity and good luck and I have to honor the age old traditions. Happy New Year.

  2. Yum!

    Coming to your house for your fab celebrations - lol!

  3. Replies
    1. I haven't made it before, but it does sound great.