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Smoked salmon coddled eggs

Smoked salmon coddled eggs with sourdough

Smoked salmon coddled eggs

Name: Smoked salmon coddled eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6-8
Ingredients: 25-40g butter melted; 6-8 eggs; 75-100ml double cream; 3-4 tsp capers drained and rinsed; 150-200g hot-smoked salmon flaked; 75-100g gruyère cheese grated; 6-8 slices sourdough

Tom Kerridge

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Serves 6-8

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.9 ratingsRate

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Enjoy smoked salmon with coddled eggs, capers and gruyère cheese for a Christmas starter. It’s also great for breakfast or brunch over the festive holidays

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Ingredients

Nutrition

Units:

MetricUS

25-40g butter

melted
6-8 eggs
75-100ml double cream
3-4 tsp capers

drained and rinsed
150-200g hot-smoked salmon

flaked
75-100g gruyère cheese

grated
6-8 slices sourdough

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Nutrition: Per serving (8)

kcal453
fat23g
saturates11g
carbs35g
sugars3g
fibre2g
protein24g
salt2.4g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you’re serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
step 2

If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 5 out of 5.9 ratings

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