Egg & smoked salmon timbales
175g (6oz) smoked salmon, cut into thin strips
1 tbsp lemon juice
Freshly ground black pepper
3 British Lion eggs
150ml (¼ pint) double cream
Melba toast to serve (optional)
Preheat the oven to 180ºC/350ºF/Gas 4. Thoroughly butter four 150ml (¼ pint) ramekins and set them on a baking sheet.
Put the salmon strips in a bowl, toss with the lemon juice and season with pepper. Divide between the ramekins.
Beat the eggs with the cream, then carefully pour into the ramekins.
Bake for 20-25 minutes or until puffed and just set. Serve the timbales at once with warm Melba toast, if using.
:: Recipe extracted from Take A Box Of Eggs (Eaglemoss, £9.99)