Baked eggs with gravlax soldiers

Baked eggs with gravlax soldiers


Anyone entertaining overnight guests will appreciate this recipe for baked eggs.

The ingredient of Baked eggs with gravlax soldiers

  1. 300g creme fraiche
  2. 150g soft goats cheese, crumbled
  3. 8 eggs
  4. 8 vine-ripened cherry tomatoes
  5. 8 tarragon or dill sprigs
  6. 4 slices sourdough bread
  7. 20g unsalted butter, plus extra to grease
  8. 150g gravlax or smoked salmon slices

The instruction how to make Baked eggs with gravlax soldiers

  1. Preheat the oven to 180C.
  2. Place creme fraiche and goats 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.

Nutritions of Baked eggs with gravlax soldiers

calories: 344.16 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 8 grams carbohydrates
calories: 2 grams sugar
calories: 18 grams protein
calories: 284 milligrams cholesterol
calories: 459.96 milligrams sodium
calories: NutritionInformation

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