- 12 Slices of Huon Cold Smoked Salmon
- 12 Eggs
- 3/4 cup Cream
- 1/2 Bunch of Dill, chopped
- 2 tbsp Capers
- 2 cup Baby Spinach, wilted
- 2 tbsp Creme Fraiche
- Pinch Cracked Black Pepper
- 2 tbsp Unsalted butter
Pre heat oven to 170 degrees C
liberally butter 6 large ramekins
Crack 3 eggs into each ramekin with the chopped dill.
Drizzle the cream into each dish with a sprinkling of capers, cracked black pepper and sea salt.
Bake for approx. 20 minutes or until eggs are cooked to your liking.
Remove from the oven and place a portion of wilted baby spinach on each with 3 slices of Huon smoked salmon. Finish with baby capers and a dollop of creme fraiche.
Serve with crusty ciabatta bread.