Meals and Courses

Baked Eggs with Salmon

prep 5 mins cook 10 mins
  • 5 g (¼ oz) unsalted butter
  • 125 g (4 oz) smoked salmon or smoked trout, cut into bite-sized pieces
  • 2 large eggs
  • 2 tablespoons double cream
  • 1 tablespoon chopped herbs, such as chervil and chives
  • salt and black pepper

Grease 2 ramekins, each of 150 ml (¼ pint) capacity, with butter. Divide the salmon between the ramekins, then break in the eggs.

Mix together the cream and herbs and season to taste with salt and pepper. Pour into the ramekins and place them in a baking tin. Half-fill the tin with boiling water and transfer to a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until the mixture is just set. Serve with triangles of crunchy fresh toast, if liked.

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