Baked eggs with gravlax soldiers

Cooking Fish Baked eggs with gravlax soldiers

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

Lables: Peanut free Shellfish free Tree nut free
  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.

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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

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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