in the kitchen
Ingredients
- 4 very fresh eggs
- 4 tbsp creme fraiche
- 100 g smoked salmon, torn
- 20 g butter, softened
- Salt and white pepper
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh dill
- Toast soldiers to serve
Method
1
Preheat oven to 180 C. Butter 4 ramekins well.
2
Place a spoonful of creme fraiche in each. Tuck in smoked salmon pieces.
3
Crack an egg carefully into each ramekin. Season with white pepper and a tiny pinch of salt.
4
Bake in a bain-marie 12-14 minutes until whites are set and yolks still runny. Scatter chives and dill; serve with toast soldiers.