Ingredients
• 10g butter, plus extra, for greasing
• 120ml creme fraiche or thick cream
• 250g smoked trout fillets, flaked into 3-4cm pieces
• 6 free-range eggs, at room temperature
• 1 tablespoon chopped dill
• 1 tablespoon finely chopped chives
• Toast soldiers, to serve
Method
1. Preheat oven to 190°C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tablespoon cream into each dish then top with trout pieces. Carefully break an egg over trout in each dish. Scatter with herbs and top each with a small piece of butter.
2. Pour water into roasting pan until it comes one-third of the way up sides of dishes. Cover with foil and bake for 12 minutes, or until whites are set but yolks are still runny. Serve with toast.
