Ingredients
3 cups spring onions, or leeks, finely chopped
¼ stick salted butter
3 tbsp cream
¼ cup salmon, smoked, roughly chopped
4 eggs
black pepper, freshly ground
kosher salt, to taste
brown toast triangles, to serve, optional
Preparation
Preheat the oven to 350 degrees F.
Prepare boiling water for the water bath.
Heat the butter in a small, heavy-based saucepan. Add in spring onions or leeks and cook very gently stirring now and then for around 5 minutes or until softened.
Arrange four ramekins in a large, deep ovenproof dish. Divide the cooked leeks evenly between the ramekins.
Spoon 1 teaspoon of cream over the leeks in each ramekin. Season with freshly ground pepper.
Pour enough boiling water around the ramekins to reach ½-inch up their sides.
Bake the ramekins in the oven for 5 minutes. Working speedily so that you don’t lose too much heat from the ramekins, take them out of the oven, divide the smoked salmon between them, then break an egg into each one.
Trickle one more teaspoon of cream over each egg, then season with salt and freshly ground pepper.
Return to the oven for 12 minutes until the whites are set but the yolks are still runny.
Serve immediately with brown toast triangles. Enjoy!
