Preheat oven to 180ºC. Place a dish in the oven with about 2cm of water in it (to put the ramekins in later on). Butter the ramekins well. Place strips of salmon approx 7cm long in the bottom of each ramekin.
Break an egg on the top of each and lay further strips of salmon on top. Add 1 tbsp of crème fraiche on top of each dish and add freshly ground pepper to taste
Place in the oven in the bain marie and cook for 10 minutes approximately. Remove from the oven and serve with crusty bread, toasted and spread with the tarragon butter.
- 8 large eggs
- 100g smoked salmon
- 8 tbsp creme fraiche
- 8 slices wholemeal bread , sliced
- 60g butter
- 1 pinch ground black pepper
- 3 tbsp tarragon
Total time required
- Preparation time:
- Cooking time:
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2w+* Product life guaranteed for more than 2 weeks
45p per 10g
7d+* Product life guaranteed for 7 days including delivery day, with an average of 22 days.
7d+* Product life guaranteed for 7 days including delivery day, with an average of 11 days.
£46.36 per kg
1w+* Product life guaranteed for more than 1 week
49.5p per 100g
3d* Product life guaranteed for 3 days including delivery day, with an average of 3 days.
16.9p per 100g
38.7p per 10g
Recipe published with permission from Nutritious Delicious Ltd.
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