Smoked salmon coddled eggs

• butter↗25-40g g

  melted

• eggs↗6-8
• double cream↗75-100ml ml
• capers↗3-4 tsp

  drained and rinsed

• hot-smoked salmon↗150-200g g

  flaked

• gruyère cheese↗75-100g g

  grated

• sourdough↗6-8 slices

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you’re serving) or one 25 × 30 cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.

2. 2

   If using ramekins, place on a baking tray. Bake for 10 minutes (or 12 minutes if using a large dish) until the eggs are just set but the yolks are runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.