Photo: Tara Fisher
- 50 g soft butter, for greasing and for the toast
- 150 ml crème fraîche
- 1 whole nutmeg, to grate
- finely grated zest of ½ lemon
- 2 tbsp chopped chives
- 4 large eggs
- 4 generous slices of sourdough bread
- 120 g smoked salmon
Preheat the oven to 180°C, fan 160°C, gas 4. Grease 4 x 175ml ovenproof ramekins with butter.
Add a large pinch of salt and a grind of black pepper to the crème fraîche, along with some freshly grated nutmeg, the lemon zest and half the chives. Put a heaped tablespoon into each of the ramekins, crack an egg on top of each, then divide the remaining crème fraîche between the pots. Season with a little more nutmeg and pepper.
Put the ramekins in a medium roasting tin. Pour just-boiled water from the kettle around the ramekins so that it comes halfway up the sides.
Bake for 15-20 minutes until the eggs are cooked to your liking.
Five minutes before they are ready, toast the sourdough and spread with butter, top with pieces of smoked salmon and season with black pepper. Use a sharp knife and cut lengthways into soldiers.
Serve the baked eggs with the soldiers straight away, finished with the remaining chives and lemon wedges in a separate bowl to squeeze over, if you like.
Warning: this recipe contains partially cooked eggs.