Baked eggs with smoked salmon

Elegant as they are delicious, these easy eggs are impressive to scale up for a crowd.

Serves 6 • Prep 20 mins Cook 20 mins 15g butter, for greasing

125g baby chestnut mushrooms, halved

1tsp red wine vinegar

1tbsp fresh chopped tarragon, plus whole leaves

4tbsp crème fraiche

6 medium free-range eggs 6 slices rye sourdough, toasted ½ cucumber, thinly sliced

150g pack smoked salmon

Zest and juice 1 lemon

You will need:

6 oven-safe teacups or ramekins

1 Heat the oven to 180C Fan/gas 6. Rub the ramekins with butter. 2 Add a knob of butter to a small frying pan and gently fry the mushrooms. Once golden, add a splash of vinegar and season with salt and pepper. 3 Stir the chopped tarragon into the crème fraiche, then divide the mushrooms, crème fraiche and eggs between the ramekins (one egg per ramekin). Add a few more herb leaves and season with a grind of black pepper. 4 Bake in a tray filled halfway up the sides of the tin with hot water from the kettle, for 15 mins or in an air fryer at 180C for 6-7 mins. 5 Spread the bread with the remaining crème fraiche then top with sliced cucumber and smoked salmon, and season with lemon zest and juice, and black pepper. 6 Let the eggs stand, then serve with the salmon toasts.

Per serving: 342 cals, 16g fat, 6g sat fat, 29g carbs