Coddled eggs with smoked trout and herbs

Create a stylish breakfast for that special someone with these coddled eggs and smoked trout treats.

Preheat oven to 190°C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tablespoon cream into each dish then top with trout pieces. Carefully break an egg over trout in each dish. Scatter with herbs and top each with a small piece of butter.
Pour water into roasting pan until it comes one-third of the way up sides of dishes. Cover with foil and bake for 12 minutes, or until whites are set but yolks are still runny. Serve with toast.

Source

10g butter, plus extra, for greasing

120ml creme fraiche or thick cream

250g smoked trout fillets, flaked into 3-4cm pieces

6 free-range eggs, at room temperature

1 tbsp chopped dill

1 tbsp finely chopped chives

Toast soldiers, to serve

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