Baked Eggs with Crème Fraîche and Smoked Salmon

David Malosh for The New York Times. Food Stylist: Simon Andrews

from The New York Times

submitted by Jeanne Milligan

preparation time: 45 minutes

serves 6 

2 tablespoons unsalted butter, plus more for greasing the ramekins
⅔ cup thinly sliced shallots (2 or 3 shallots)
½ teaspoon fine sea salt, divided
¾ cup heavy cream, divided
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 F, 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 ¼ 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 ¼ teaspoon salt. Remove from heat. Divide mixture among the ramekins.

Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each of them, 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 center and that’s OK. 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.