date:Jun 27, 2014
Ingredients
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 tablespoon chopped dill
1 tablespoon finely chopped chives
Toast soldiers, to serve
Method
1. Preheat oven to 190C. 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