For ➊1 egg
1 slice smoked salmon, chopped
chopped parsley & chives
salt & freshly ground black pepper
Preheat oven to 220°C. Butter a small, shallow ovenproof dish and scatter the smoked salmon* over the bottom. Add the chopped parsley and chives. Break an egg over the top and season with salt and pepper.
Bake until the egg white is set but the yolk still runny, approximately 5 m. **
Serve with crusty bread.
*Replace by 1 slice of ham, chopped.
*Replace by a handful of mushrooms, sauteed. Or minced into a rough puree.
**Alternatively, put in microwave oven for 50 s.
***Alternatively, omit the filling, add a tbs of cream on top of the eggs, and cook for 10 m in a bain-marie in a moderately heated oven.
