Cracking egg recipe

Egg & Smoked Salmon Timbales, taken from Take A Box Of Eggs, published by Eaglemoss. Picture: PA Photo/Eaglemoss.
Egg & Smoked Salmon Timbales, taken from Take A Box Of Eggs, published by Eaglemoss. Picture: PA Photo/Eaglemoss.

Egg & smoked salmon timbales

(Serves 4)

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)