Creamy baked egg and smoked salmon pots

Ingredients

• Butter, for greasing
• 100g smoked salmon, chopped
• 150g crème fraîche
• 2 tbsp chives, chopped
• 4 eggs
• 1 tbsp finely grated parmesan
• Buttered toast, to serve

Directions

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Bring a kettle to the boil.
3. Spread a little butter on a piece of kitchen paper and lightly grease the inside of 4 x 150ml ramekins.
4. Divide the salmon between each.
5. In a small bowl, combine the crème fraîche with most of the chives, a little sea salt and some freshly cracked black pepper.
6. Add a spoonful of the mixture to each ramekin.
7. Crack an egg into each ramekin, then scatter over the Parmesan and remaining chives.
8. Put the ramekins in an ovenproof dish large enough to hold all four.
9. Pour boiling water into the dish to cover the ramekins halfway.
10. Bake for 15-18 minutes, or until the whites are set but the yolks are still soft.
11. Remove from the oven and leave to stand for 1-2 minutes.
12. Serve with the hot buttered toast.

Recipe courtesy of Tesco

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