Ingredients
The following ingredients have 2 Servings
- 2 small rolls of bread
- baguettes or sourdough rolls etc. I used Sainsbury's White Pave
- 4 medium free range eggs
- 60 g | 2oz smoked salmon (chopped small)
- 60 g | 2oz goat's cheese (chopped or crumbled into small pieces)
- 60 ml | 2oz single cream
- 1 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped dill
- dash tabasco
- 1 tbsp butter
- salt and pepper to season
Instruction
- Preheat the oven to 180C (350F). Line a heavy tray with greaseproof paper.
- Slice into the bread rolls and remove most of the bread keeping the crust intact.
- Crack the eggs into a bowl and add all the ingredients. Lightly whisk with a fork until combined.
- Carefully fill the bread boats with the egg mixture about 3/4 of the way up - the eggs will puff up as they bake and you want to avoid leaks.
- Bake for 20 minutes keeping an eye on the bread so that it doesn't brown too much (cover with foil if it does).
- Take out of the oven and rub some butter on the bread crust. Return to the oven for another 5-10 minutes or until the egg is set in the middle.
- Cool for 5 minutes, season with salt and pepper and serve warm.
