Creamy Egg and Salmon Pots

Serves 4


  • 2 tablespoons butter
  • 1 leek, finely sliced
  • salt and freshly ground black pepper
  • 200g hot smoked salmon, flaked
  • 1/2 cup cream
  • 4 Henergy Cage-Free eggs
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons finely chopped chives


  1. Preheat the oven to 180 C. Grease 4 x 1 cup capacity ramekins with a little butter.
  2. Melt the remaining butter in a a frying pan and gently cook the leek until tender.
  3. Divide the leek between the ramekins and season with salt and pepper.
  4. Scatter the salmon over the leek and then drizzle over a little cream.
  5. Break an egg into each ramekin and sprinkle with Parmesan cheese.
  6. Place the ramekins in a lasagne style baking dish. Pour in boiling water to come at least half way up the ramekins.
  7. Bake for 20 minutes or until the egg white is cooked but the yolk still soft.
  8. Serve with hot butter toast fingers.
  9. Serve with a sprinkle of chives and a grind of black pepper.