2 tsp butter, softened, to grease
150 g crème fraîche
80 g smoked salmon slices, thinly sliced
1 tsp baby capers, drained chopped
½ bunch chives, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
4 pieces toasted rye bread to serve
- Preheat oven to 160°C. Grease the base and sides of 4 x ½-cup capacity ovenproof ramekins with butter. Put crème fraîche, smoked salmon, capers and ½ of the chives in a medium bowl and stir until combined. Season with salt and pepper. Spoon evenly into ramekins.
- Crack 2 eggs into each ramekin, then put in a roasting pan and transfer to oven. Carefully pour boiling water into pan until water comes halfway up sides of the ramekins. Bake for 15 minutes or until egg yolks are just set.
- Top baked eggs with remaining chopped chives and serve with rye toast soldiers on the side.