Shirred eggs with salmon
Shirred eggs with salmon
Starter Preparation 10 minutes
Service 4 people
Difficulty 4/10
Ingredients
- 4 eggs
- 2 slices smoked salmon
- 2 slices brioche
- 200g baby spinach leaves
- 30g unsalted butter
- 1 shallot
- 1 garlic clove
- 10cl single cream
- Fresh dill
- Flower of salt and 5-pepper mix
- Pink peppercorns
Preparation
- Wash and dry the spinach.
- Finely chop the shallot and crush the garlic.
- Melt the butter in a pan. Add the chopped shallot and garlic with a pinch of salt. Sweat until the shallot is translucent, then add the spinach and stir.
- Cook for 2 mins and drain off any excess liquid. Add the cream and season to taste. Remove the garlic clove and set aside.
- Preheat the oven to 180 C/350 F/gas 4. Boil some water.
- Butter 4 ramekins and divide the spinach mixture between them. Crack an egg on top of each one.
- Season the water with flower of salt and pepper.
- Place the ramekins in a dish and pour the boiling water around them to make a bain-marie.
- Place in the oven for 6-8 mins, having turned it down to 160 C/325 F/gas 3.
- Coarsely chop the salmon slices.
- The eggs are perfectly cooked when the white is solid and the yolk still runny.
- When the eggs are done, add some smoked salmon to each ramekin together with a pinch of freshly ground 5-pepper mix, a few pink peppercorns and some fresh dill.
Serve immediately with toasted brioche fingers.