Baked Eggs with leeks & smoked salmon
4 large Golden Irish Eggs
1 leek, finely chopped
250ml single cream
45g/11/2 oz smoked salmon, roughly chopped Black pepper
Triangles of brown toast
Preheat the oven to 180°C (355°F/gas mark 4).
Melt a small amount of butter over a medium heat in a frying pan. Add the leeks to the pan and sauté for 3-5 minutes until translucent.
Arrange 4 ramekins in a large, deep ovenproof dish and divide the leeks evenly between the ramekins.
Put a tsp of cream into each ramekin, and season with pepper.
Pour enough boiling water around the ramekins to come a good centimetre up their sides. Bake the ramekins in the oven for 5 minutes.
Take them out of the oven, divide the smoked salmon between them, then break an egg into each one.
Trickle 1 more tsp of cream over each egg, and season with salt and pepper.
Return to the oven for 12 minutes until the whites are just set, but the yolks are still runny. Serve with triangles of brown toast and enjoy.