• 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


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease 4 x 175ml ovenproof ramekins with butter.  

  2. 2

    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.

  3. 3

    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.

  4. 4

    Bake for 15-20 minutes until the eggs are cooked to your liking.

  5. 5

    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.

  6. 6

    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.

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 27.2g 39%
  • Saturates 13.7g 69%
  • Sugars 2.1g 2%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 967kj/231kcal

Each serving provides

20.9g carbohydrate 2.1g fibre 20.1g protein

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