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About Pyrex

Smoked salmon egg pots

Nb people : 4
Preparation time : 15 min
Heat : 180°C
The ingredients
  1. - A little oil
  2. - 250g smoked salmon slices
  3. - 6 large British Lion eggs, beaten
  4. - 1 tbsp chives, chopped
  5. - Salt and black pepper
  6. - 3 tbsp crème fraîche
  7. - 1 tbsp horseradish sauce
  8. - A little lemon juice
  9. - To serve - salad leaves
  • 1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Grease four ramekins with a little oil then use the smoked salmon to line the inside of each ramekin leaving no gaps and leaving enough hanging over the edges to cover the tops later.
  • 2. Once lined, cut any remaining salmon into small pieces and add to the beaten eggs, along with the chives. Season well with salt and black pepper.
  • 3. Pour the egg mixture into the lined ramekins, then gently fold over the salmon.
  • 4. Place the ramekins on a baking tray, pour water in the tray to around 5cm depth, then bake in the oven for 15-20 minutes or until set and firm to the touch.
  • 5. To make the cheat’s hollandaise, mix together the crème fraîche, horseradish, lemon juice and black pepper.
  • 6. Once the eggs are cooked, remove from the water and turn upside down on a plate. Remove the ramekin. Serve with hollandaise and salad leaves.


Recipes by British Lion Eggs