- 10g butter, plus extra, for greasing 120ml creme fraiche or thick cream 250g smoked trout fillets, flaked into 3-4cm pieces 6 free-range eggs, at room temperature 1 tbsp chopped dill 1 tbsp finely chopped chives Toast soldiers, to serve
Coddled eggs with smoked trout and herbs
Ingredients
Method
Preheat oven to 190°C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tablespoon cream into each dish then top with trout pieces. Carefully break an egg over trout in each dish. Scatter with herbs and top eac
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