The Goring’s Eggs en Cocotte with Smoked Haddock, Leeks and Chives

  • Preparation Time: 10min
  • Cooking Time: 25min
  • Serves: 1
Eggs En cocotte with toast

For British Egg Week 2017 (9– 15 October) British Lion eggs have teamed up with The Goring Hotel to share one of its famous breakfast recipes by the hotel’s Michelin-starred Executive Chef, Shay Cooper.



  1. Gently heat a medium pan. Add the butter until it melts and then add in the leeks. Cook the leeks until they are soft and translucent.
  2. Place the leeks into an individual ovenproof dish and spoon the diced smoked haddock on top. Season with salt and pepper.
  3. Make a little well in the haddock and leek mixture and crack the egg into the hole. Spoon the double cream on the top.
  4. Set the oven at 170°C. Place the dish into a tray of water and bake the eggs in the oven for approximately 15 minutes.
  5. To serve remove the dish from the oven, take it out of the tray of water and place it on a plate. Sprinkle it with chopped chives to finish.



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