- Preparation:
-
Simple
-
6-8 people
- Cooking:
Raw materials
- 25-40g butter, melted
- 6-8 eggs
- 75-100ml double cream
- 3-4 teaspoons capers, drained and rinsed
- 150-200 g hot smoked salmon, thinly sliced
- 75-100 g Gruyère cheese, grated
- 6-8 slices of sourdough
Method
Step 1
Heat the oven to 200C/180C fan/gas 6. Brush the inside of six or eight ramekins or a 25 x 30cm ceramic pie plate with melted butter. Crack one egg into each ramekin (or crack them all into the dish), being careful not to break the yolk. Drizzle with cream. season. Scatter over capers, salmon and cheese. To serve six, use the minimum quantity stated.
Step 2
If using ramekins, place on baking sheet. Bake for 10 minutes (12 minutes if using a large dish), until the eggs are just cooked but the yolks are runny. Meanwhile, bake and cut the sourdough. Remove the eggs from the oven and serve together.
