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Coddled Eggs with Leeks, Green Peas, and Smoked Salmon

  • Prep
    15 min
  • Total
    30 min
  • 4

Coddled Eggs with Leeks, Green Peas, and Smoked Salmon


  • 15 mL (1 tbsp) butter
  • 15 mL (1 tbsp) olive oil
  • 2 leeks, white part only, sliced thinly
  • 125 mL (½ cup) frozen green peas
  • 65 mL (1/4 cup) Scotsburn 35% whipping cream
  • 65 mL (1/4 cup) Scotsburn milk
  • Zest from half a lemon
  • 5 mL (1 tsp) fresh dill, minced
  • Sea salt and freshly ground black pepper
  • 4 eggs
  • 2 hot smoked salmon fillets, broken into pieces, skin discarded

To serve
  • Fleur de sel or other flaky sea salt
  • Freshly ground black pepper
  • Fresh dill
  • Chopped chives


  1. Preheat oven to 170oC (350oF). Oil four 250 mL (1 cup) capacity ramekins, and place into a large baking pan with high sides (such as a lasagna or a roasting pan).
  2. In a large skillet, heat the butter and olive oil over medium-low heat. Sauté the leeks until very tender, about 10 minutes. Add the green peas, cream, milk, lemon zest, and dill. Whisk to incorporate, then lightly season with salt and pepper.
  3. Divide the mixture between the ramekins. Top with pieces of smoked salmon, then crack an egg over each serving. Pour boiling water into the large baking pan halfway up the ramekins’ side, making sure not to spill water into the ramekins. Carefully transfer the pan to the oven and bake for about 15 minutes, or until the egg whites are set but the yolks are still runny.
  4. Season each serving with fleur de sel and freshly ground black pepper. Garnish with dill and chives. Serve immediately, with crusty bread alongside.

Products in this recipe


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.


Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.

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