Smoked salmon egg pots

1. Preheat the oven to 180C / 160C fan / Gas Mark 4. Grease four ramekins with a little oil then use the smoked salmon to line the inside of each ramekin leaving no gaps and leaving enough hanging over the edges to cover the tops later.
2. Once lined, cut any remaining salmon into small pieces and add to the beaten eggs, along with the chives. Season well with salt and black pepper.
3. Pour the egg mixture into the lined ramekins, then gently fold over the salmon.
4. Place the ramekins on a baking tray, pour water in the tray to around 5cm depth, then bake in the oven for 15-20 minutes or until set and firm to the touch.
5. To make the cheat’s hollandaise, mix together the crème fraîche, horseradish, lemon juice and black pepper.
6. Once the eggs are cooked, remove from the water and turn upside down on a plate. Remove the ramekin. Serve with hollandaise and salad leaves.

Cookware courtesy of www.pyrexuk.com