Baked eggs with salmon
Baked eggs with a runny yolk, smoked salmon rillettes and a hint of lemon zest: a reinvented classic, perfect for brunch or an elegant starter.
For
2 people
Préparation
10 minutes
Cooking
12 minutes
2 eggs
2 tablespoons of thick crème fraîche
1 small knob of butter
1 teaspoon of chives
A few lemon zest shavings
Freshly ground black pepper
Preparation
1. Prepare the ramekins
Preheat the oven to 180°C (conventional oven). Lightly butter two ramekins.
2. Add the salmon rillettes
Divide the Groix & Nature Scottish Salmon Rillettes between the ramekins. Add one tablespoon of crème fraîche to each, then season lightly with pepper.
Gently mix the crème fraîche and rillettes to create a smooth base while preserving the texture of the salmon.
3. Add the eggs
Carefully crack one egg into each ramekin. Place them in an ovenproof dish and pour in hot water until it reaches halfway up the sides of the ramekins to create a bain-marie.
4. Cook in a double boiler
Bake for 12 to 15 minutes at 180°C. Watch the cooking carefully: the egg white should be just set while the yolk remains runny.
5. Finish the recipe
Carefully remove the ramekins from the oven. Leave them to rest for one minute, then add the chopped chives and a few lemon zest shavings.
Serving
Serve each baked egg in its ramekin, placed on a small plate. Sprinkle with chives and lemon zest, then add a twist of freshly ground black pepper. Keep the yolk visible and serve with thin slices of toasted country bread for dipping.
