Quick, easy, and guaranteed to be a success, this recipe of Thai-style eggs with salmon in a casserole is a perfect option for any lunch or dinner during the week. Once you see how easy it is to make, how little effort it takes to prepare, and how delicious it turns out, I’m sure it will become a permanent fixture in your recipe collection.
From start to finish, these Thai-style salmon eggs are made in a single vessel, the Emile Henry ceramic mini casserole, a charming little dish, perfect as an egg pot or small ceramic lidded dish designed for cooking and serving single portions of eggs. So not only can we make an elegant, flavorful dish with very few ingredients, but we’ll hardly dirty anything. Wonderful!
You can serve them with a few rice balls, crusty bread, or some vegetable crudités. Either way, the Thai-style eggs with salmon in a casserole are a delight you have to try. To get you to give it a go, here is the recipe.
Emile Henry Ceramic Mini Casserole
Ingredients (for each mini casserole)
- 1 medium egg, at room temperature
- 10 g fresh tender spinach
- 40 g coconut cream
- 75 g fresh salmon (or tofu)
- 10 or 15 g red or green curry paste
- 2 sprigs fresh cilantro
- Flaky salt
- Freshly ground black pepper (optional)
Preparation
- Preheat the oven to 200 °C (see "Tips" if you’re making them in the microwave).
- Finely chop the spinach and cilantro, and set aside.
- Cut the fresh salmon into cubes, about 1 cm. Set aside.
- Put the coconut cream in your Emile Henry ceramic mini casserole along with the curry paste and stir until well combined.
- Add the spinach, cilantro, and salmon and stir all the ingredients with a teaspoon.
- Make a well in the center and add the egg.
- Put the lid on the mini casserole and bake for about 11 minutes at 200 °C.
- When the cooking time is up, if you see that the egg is not set, let it rest for about 3-5 minutes in the oven, with the lid on, so it finishes cooking with the residual heat.
- Remove from the oven and let it rest for a few minutes on a wooden board.
- Before serving, remove the lid and season to taste with a pinch of flaky salt and freshly ground black pepper. Serve with rice balls, vegetable crudités, or bread. Whatever you like!
Tips
- Make the recipe in the microwave in 2 minutes! You can also cook the eggs in the Emile Henry mini-casserole, in the microwave. Put the little dishes with their lids on in the microwave and set it to 750 W for 1 min 50 seconds, then let it rest for 3 more minutes before eating.
