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Baked eggs with gravlax soldiers

Name: Baked eggs with gravlax soldiers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 300g creme fraiche; 150g soft goat's cheese, crumbled; 8 eggs; 8 vine-ripened cherry tomatoes; 8 tarragon or dill sprigs; 4 slices sourdough bread; 20g unsalted butter, plus extra to grease; 150g gravlax or smoked salmon slices

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15m

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Anyone entertaining overnight guests will appreciate this recipe for baked eggs.

300g creme fraiche
150g soft goat's cheese, crumbled
8 eggs
8 vine-ripened cherry tomatoes
8 tarragon or dill sprigs
4 slices sourdough bread
20g unsalted butter, plus extra to grease
150g gravlax or smoked salmon slices

Method

1.

Preheat the oven to 180C.
2.

Place creme fraiche and goat's cheese in a bowl, season and mix until smooth.
3.

Divide the mixture among 8 ramekins and crack an egg into each. Place a tomato and a tarragon sprig in each ramekin.
4.

Place moulds in a roasting pan and pour enough boiling water into the pan to come halfway up the sides. Bake for 15-20 minutes until yolks are just set.
5.

Meanwhile, toast bread, then butter. Arrange gravlax on top, then cut each slice into 3 fingers. Serve with the baked eggs.