Smoked salmon coddled eggs
- Preparation and cooking time
- Serves 6-8
- 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
- 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.