Ingredients
• 300g creme fraiche
• 150g soft goat's cheese, crumbled
• 8 eggs
• 8 vine-ripened cherry tomatoes
• 8 tarragon or dill sprigs
• 4 slices sourdough bread
• 20g unsalted butter, plus extra to grease
• 150g gravlax or smoked salmon slices
Method
1. Preheat the oven to 180C.
2. Place creme fraiche and goat's cheese in a bowl, season and mix until smooth.
3. Divide the mixture among 8 ramekins and crack an egg into each. Place a tomato and a tarragon sprig in each ramekin.
4. Place moulds in a roasting pan and pour enough boiling water into the pan to come halfway up the sides. Bake for 15-20 minutes until yolks are just set.
5. Meanwhile, toast bread, then butter. Arrange gravlax on top, then cut each slice into 3 fingers. Serve with the baked eggs.
