Smoked Salmon Coddled Eggs
15m
prep time
30m
total time
Easy
level
7
ingredients
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.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Brush the insides of your 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.
Step 2
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.
- Ingredients
- Based on 6 servings
-
75ml Double Cream 1 x Sainsbury's British Double Cream 150ml -
25g Butter, melted 1 x Sainsbury's British Butter, Salted 250g -
6 Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
3tsp Capers, drained and rinsed 1 x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*) -
200g Hot Smoked Salmon, flaked. You can also use smoked salmon 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
75g Gruyère Cheese, grated 1 x Sainsbury's Swiss Mature Reserve Gruyere Cheese, Taste the Difference 200g -
6 slices Sourdough 1 x Jason's Sourdough The Great White Bread 450g
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