baked egg + smoked salmon
1 egg, yolk and white separated
1 tbsp double cream
1 tbsp finely chopped smoked salmon trimmings
a little finely chopped dill
Whisk the egg white briefly and then beat in the cream, followed by the salmon, dill, pepper and just a suggestion of salt. Pour into a small, buttered ramekin. Plop the egg yolk into the centre. Bake at 180C/160C fan for about 8-10 minutes or so (you should keep an eye on it all the while really) until there's only the slightest wobble factor remaining in the whites (too long and the yolk won't be runny). Serve with buttered sourdough soldiers.