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Baked eggs with gravlax soldiers

Baked eggs with gravlax soldiers
Recipe type: Breakfast
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
Anyone entertaining overnight guests will appreciate this recipe for baked eggs.
  • 300g creme fraiche
  • 150g soft goat's cheese, crumbled
  • 8 eggs
  • 8 vine-ripened cherry tomatoes
  • 8 tarragon or dill sprigs
  • 4 slices sourdough bread
  • 20g unsalted butter, plus extra to grease
  • 150g gravlax or smoked salmon slices
  1. Preheat the oven to 180C.
  2. Place creme fraiche and goat's cheese in a bowl, season and mix until smooth.
  3. Divide the mixture among 8 ramekins and crack an egg into each. Place a tomato and a tarragon sprig in each ramekin.
  4. Place moulds in a roasting pan and pour enough boiling water into the pan to come halfway up the sides. Bake for 15-20 minutes until yolks are just set.
  5. Meanwhile, toast bread, then butter. Arrange gravlax on top, then cut each slice into 3 fingers. Serve with the baked eggs.
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