Quick, simple, and guaranteed to succeed, 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, and how delicious it turns out, I’m convinced it will earn a permanent place in your recipe collection.
From start to finish, these Thai-style salmon eggs are made in a single dish, the Emile Henry ceramic mini casserole, a charming little casserole, perfect as an egg pot or small lidded ceramic dish designed for cooking and serving eggs in individual portions. So not only can we make an elegant, nuanced dish with very few ingredients, but we’ll barely dirty anything. Wonderful!
You can serve them with 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 encourage you to make them, 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 going to make 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 to combine well.
- 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.
- Once the cooking time is up, if you see the egg hasn’t 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 fried rice balls, vegetable crudités, or bread. As 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 casserole 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.
