Baked eggs with hot-smoked salmon and dill recipe

Ingredients

• 1 tbsp butter
• 200 g hot-smoked salmon, flaked
• 4 large free-range eggs
• 4 tbsp crème fraîche
• 1 tbsp dill, chopped
• Salt and pepper

1. Preheat the oven to 200 °C/fan 180 °C/gas 6. Grease four metal ramekins with some of the butter and divide the fish between them.
2. Break an egg into each one, season, then divvy up the crème fraîche, finishing with the dill and a small knob of butter on top of each dish.
3. Place on a baking tray and cook for 8–12 minutes until the whites are set and the yolk is still a bit soft.