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Hens egg 'en cocotte' w Yarra Valley First Harvest Caviar and sourdough soldiers


  • 6 free range hens eggs
  • Small amount of butter for greasing
  • 1 tin Yarra Valley First Harvest Salmon Caviar (40grams)
  • 6 slices of sour dough
  • Sea salt
  • Fresh snipped chives
  • Sea salt and white pepper



Rub the inside of 3 small oven proof dishes with some softened butter. Crack in 2 eggs per dish and season with sea salt and white pepper. Place the egg dishes in a baking dish and then add warm water so the water comes half way up the sides of the egg dishes. This will cook them slowly and protect the eggs from direct high heat, the same way as cooking crème caramels (au bain marie)

Bake in a pre-heated 180*C oven for 16 minutes or until the whites have just set while the yolks still remain very soft. Remove the eggs from the water bath and garnish with snipped chives and the salmon caviar. Serve alongside some toasted sour dough cut into 'soldiers' a wedge or 2 of lemon and maybe some tabsaco.