Œufs au four au saumon et au chèvre

Ingrédients

• 2 small rolls of bread
• baguettes or sourdough rolls etc. I used Sainsbury's White Pave
• 4 medium free range eggs
• 60 g | 2oz smoked salmon (chopped small)
• 60 g | 2oz goat's cheese (chopped or crumbled into small pieces)
• 60 ml | 2oz single cream
• 1 tbsp finely chopped flat-leaf parsley
• 2 tsp finely chopped dill
• dash tabasco
• 1 tbsp butter
• salt and pepper to season

Préparation

1. 1

   Preheat the oven to 180C (350F). Line a heavy tray with greaseproof paper.

2. 2

   Slice into the bread rolls and remove most of the bread keeping the crust intact.

3. 3

   Crack the eggs into a bowl and add all the ingredients. Lightly whisk with a fork until combined.

4. 4

   Carefully fill the bread boats with the egg mixture about 3/4 of the way up - the eggs will puff up as they bake and you want to avoid leaks.

5. 5

   Bake for 20 minutes keeping an eye on the bread so that it doesn't brown too much (cover with foil if it does).

6. 6

   Take out of the oven and rub some butter on the bread crust. Return to the oven for another 5-10 minutes or until the egg is set in the middle.

7. 7

   Cool for 5 minutes, season with salt and pepper and serve warm.