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.

Egg pots with smoked salmon