(serves 4)
- 12 free range eggs
- 1 cup cream
- sea salt and freshly cracked black pepper
- 1 small bunch chives finely chopped
- 12 thin slices of smoked ocean trout (or smoked salmon)
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 slices ofsour dough bread
- Cup crème fraiche
- 8 lime wedges
Slice sourdough into fingers. Lightly brush with oil and place in 180 oven for approximately 20 minutes. Keep warm.
Line 4 small dariole moulds (or small coffee cups or ramekins) with slices of ocean trout allowing three slices per mould, making sure there are no gaps.
Break eggs into bowl and beat lightly with chives, salt and pepper and cream.
Melt butter in shallow fry pan and when sizzling pour in beaten egg mix. Stir with a wooden spoon until eggs are cooked through (be careful not to overcook – the eggs must not be “bouncy”). Remove from heat and divide evenly into ramekins. Fold over trout slices to cover the eggs inside.
Put out plates and fan sourdough fingers out on the side.
Working quickly tip moulds out onto plate next to sourdough fingers, garnish with lime wedges, crème fraiche and cracked pepper and serve.