Egg Pots with Smoked Salmon

prep 5 mins cook 10–15 mins
  • 200 g (7 oz) smoked salmon trimmings
  • 2 tablespoons chopped chives
  • 4 eggs
  • 4 tablespoons double cream
  • toasted bread, to serve
  • pepper

Divide the smoked salmon and chives between 4 buttered ramekins. Make a small indent in the salmon with the back of a spoon and break an egg into the hollow, sprinkle with a little pepper and spoon the cream over the top.

Put the ramekins in a roasting tin and half-fill the tin with boiling water. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes or until the eggs have just set.

Remove from the oven and leave to cool for a few minutes, then serve with the toasted bread.

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