Smoked salmon egg pots
- Serves: 4
- Prep: 15 mins
- Cook: 20 mins
Ingredients
A little oil
250g smoked salmon slices
6 large British Lion eggs, beaten
1 tbsp chives, chopped
Salt and black pepper
3 tbsp crème fraîche
1 tbsp horseradish sauce
A little lemon juice
Salt and black pepper
To serve – salad leaves
Method
- 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.
- 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.
- Pour the egg mixture into the lined ramekins, then gently fold over the salmon.
- 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.
- To make the cheat’s hollandaise, mix together the crème fraîche, horseradish, lemon juice and black pepper.
- 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
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
285 | 1.4g | 27.8g | 18.9g | 7.9g | 1.1g |
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