Egg pots with smoked salmon
How to make Egg pots with smoked salmon recipe
Serves 4, Preparation time 5 minutes
Ingredients:
Cooking time 10–15 minutes
200 g (7 oz) smoked salmon trimmings
2 tablespoons chopped chives
4 eggs
4 tablespoons double cream
pepper
To serve
4 slices bread
Method:
Divide the smoked salmon and chives among 4 buttered ramekins. Make a small indentation 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 toasted bread.
For egg pots with mushrooms & thyme, heat a knob of butter in a frying pan, add 1 finely chopped small onion and fry gently until softened. Add 150 g (5 oz) chopped mushrooms and the leaves from a sprig of thyme and cook until the excess liquid has evaporated.
Season with salt and pepper and a few gratings of nutmeg. Divide the mixture among the 4 buttered ramekins, break an egg into each and then spoon the cream on top. Cook as above and serve with toasted bread.
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| Egg pots with smoked salmon |
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