Eggs en cocotte with smoked trout

Produce

• Chives, finely chopped – 6 g
• Parsely, flat-leaf, finely chopped – 3½ sprigs (3.5 g)

Fish & Seafood

• Smoked trout, coarsely flaked – 2 fillets (250 g)

Dairy & Eggs

• Butter – as needed
• Crème fraïche – 100 g
• Eggs – 8 large (420 g)

Herbs & Spices

• Mustard, dijon – 20 g
• Dill, finely chopped – 25 sprigs (5 g)
• Celery salt (optional) – 1.1 g
• White pepper – 0.3 g
• Salt – 0.8 g
• Black pepper (optional) – to taste