Baked eggs with fresh salmon and dill

Ingredients

for 1 servings

• Eggs150 g (5.3 oz)
• Diced fresh salmon80 g (2.8 oz)
• Heavy cream50 g (1.8 oz)
• Butter10 g (0.4 oz)
• Dill5 g
• Pepper1 g

Directions

1. Preheat the oven to 180 °C (356 °F) and butter two ramekins.
2. Divide the diced fresh salmon and the heavy cream between the ramekins.
3. Crack one and a half eggs into each ramekin, season with pepper and scatter over the chopped dill.
4. Set the ramekins in a dish filled with hot water for a water-bath bake.
5. Bake for 12 to 14 minutes, until the white is just set and the yolk still runny.
6. Serve at once, piping hot.