Smoked eggs

Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
60K 4.3/5 based on 31 reviews
Grade this recipe:

Last modified on: March 15th 2015

Keywords for this recipe:
For 4 eggs, you will need:

Change these quantities to make: 2 eggs 4 eggs 8 eggs 12 eggs
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
15 min.12 hours15 min.12 hours 30 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Smoked eggs

Prepare the smoked mousse

The day before serving, dice ¼ cup Morteau sausage fairly small.

Take the eggs out of the fridge, if that is where you keep them.

Stage 2 - 12 hours
Smoked eggs
Put the diced sausage into a saucepan with ½ cup liquid cream, salt lightly and bring to the boil.

As soon as it boils, cover and leave to infuse overnight.

Stage 3 - 2 min.
Smoked eggs
Next day, pour the cream into a cream whipper through a fine strainer.

You can keep the diced sausage for another dish.

Stage 4 - 3 min.
Smoked eggs
Lightly pepper the cream and insert a gas canister into the cream whipper.

Shake the whipper vigorously and put to wait in the fridge.

Stage 5 - 3 min.
Smoked eggs

Heat the egg yolks

Put each egg yolk into an individual verrine (the small plastic "glasses" for aperitif snacks are ideal) or something of similar size.

Stage 6 - 7 min.
Smoked eggs
Bring a pan of water to the boil, take off the heat and lower in the glasses with the egg yolks. Ideally, they should float to heat the yolks through gently.

If you have an electronic thermometer, the ideal temperature for the yolks is 140°F (60°C). If not, leave for 7 minutes. You can also watch the small amount of egg white left around the yolk. When it turns opaque, the yolk will have reached the right temperature.

This is important because the yolk must not cook; it should stay liquid, not turn hard.

Stage 7 - 3 min.
Smoked eggs

Prepare the toast fingers

While the egg yolks are heating through, remove the crusts from 2 slices bread, butter on both sides (preferably with lightly salted butter) and either fry, grill or cook in the oven until browned.

Stage 8 - 2 min.
Smoked eggs
When browned, cut into fingers (or "soldiers") with a serrated knife and leave in the pan off the heat to keep hot.

Stage 9 - 1 min.
Smoked eggs

Assemble the smoked eggs

Take the glasses out of the water and dry with a tea towel.

Sprinkle a pinch of chopped chives onto the egg yolk.

Stage 10 - 2 min.
Smoked eggs
Squirt the smoked cream on top and garnish with more chives.

Stage 11 - 2 min.
Smoked eggs
Finish with a finger of toast.

Serve immediately with the spare toast fingers on a small plate.
If you don't have Morteau sausage, you can use another smoked variety, or even smoked bacon at a push.
Should be eaten immediately once plated up.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,194 Kcal or 4,999 Kj165 gr1,153 gr116 gr
60 %64 %109 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
332 Kcal or 1,390 Kj46 gr320 gr32 gr
17 %18 %30 %5 %
Per eggs
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj41 gr288 gr29 gr
15 %16 %27 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 4 eggs : 1.56 €
  • Per eggs : 0.39 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Quiche filling mixture, Beurre blanc sauce, Normandy seafood stew, Vanilla ice cream, Chicken Brussels pie, ... All
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Winegrowers' sausage casserole, Late Winter Soup with Fresh Spinach, Morteau sausage, Hotpot my grandmother's way , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, Potimarron (chestnut pumpkin) "au gratin", Naan, Oatmeal and apple cookies, How to fry eggs well, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Quiche filling mixture, Household cake (Gâteau de ménage), Sicilian Epiphany Pie, Lime confectioner's custard (pastry cream), ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
278K 24.5 3 hours 8 min. January 6th 2021
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
359K 24.6 51 min. April 8th 2020
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page