- 8 tbsp cream
- 4 tbsp chopped smoked salmon
- 4 eggs
- Salt and pepper
- 1 tsp chopped dill (optional)
Preheat the oven to 1800C, gas 4. Lightly 29butter four ramekins. Heat the cream, then place one tablespoonful in the base of each ramekin. Add one tablespoon of chopped Connemara Smoked Salmon (and a pinch of chopped dill, if using) into each then break an egg (or two if you are hungry) into each ramekin.
Season with a little salt and pepper, then spoon another tablespoon of cream over the top of the eggs.
Put the ramekins into a roasting tray or gratin dish which has been half filled with boiling water, cover with a saucepan lid or tinfoil and place in the preheated oven for about 12-15 minutes, until the eggs are just set.