Smoked salmon coddled eggs

Enjoy smoked salmon with coddled eggs, capers and gruyère cheese for a Christmas starter. It’s also great for breakfast or brunch over the festive holidays

Prep:15 mins
Cook:15 mins

Easy

Nutrition per serving

kcal 453
fat 23g
saturates 11g
carbs 35g
sugars 0g
fibre 2g
protein 24g
salt 2.4g

Ingredients

25-40g butter, melted
6-8 eggs
75-100ml double cream
3-4 tsp capers, drained and rinsed
150-200g hot-smoked salmon, flaked
75-100g gruyère cheese, grated
6-8 slices sourdough

Method

Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you’re serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

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