Cooking recipes

SANDRAS INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST

An utmost decadent breakfast to serve that is quick to prepare, and super flavorful...

Servings: (4)
Prep: 5 mins. |
Cook: 10 mins.

Posted by Sandra

INGREDIENTS:

2 teaspoons butter, (at room temp.) cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, de-seeded and chopped
4 teaspoons crème fraiche
--(or sour cream)
1 teaspoon fresh chives, finely chopped

--4 whole-wheat english muffins; and
your choice of melon

METHOD

Butter insides of 4 ramekins with 1 piece of butter each.

Layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or cream cheese) equally in bottom of prepared ramekins. Crack an egg on top of each.

Bring 1 inch of water to a gentle simmer in a large skillet. Transfer ramekins to simmering water in skillet; reducing heat to medium, and steam ‘covered’ with lid (or tin foil), for 8 to 10 minutes, until yolks are still soft (or longer if you so desire firmer eggs).

Meanwhile, toast the whole-wheat english muffins, and prepare slices of melon.

When coddled eggs are done, place ramekins on nice serving plate and sprinkle each with chives; serve along with toasted whole-wheat english muffins, and fresh melon slices. – Enjoy!