Coddled Smoked Alaska Salmon & Leek Eggs


• 40g Salted Butter
• 1 small leek, thinly sliced
• 8 Eggs
• 100ml Double Cream
• 3 Tsp Capers
• 200g Smoked Sockeye Salmon
• 100g Gruyere Cheese
• 1 Tbsp finely chopped Dill
• 4 slices of thick, buttered & toasted sourdough


1. Heat the oven to 200C/180C Fan. Grease four ramekins with butter.
2. Pan fry the leeks until soft and golden.
3. Crack two eggs per ramekin. Layer with a teaspoon of leek, gruyere, capers, fresh dill and smoked sockeye salmon. Add a generous crack of freshly ground black pepper over each ramekin.
4. Bake for 10-12 minutes until the egg yolks are cooked but runny. Serve with the toasted buttered sourdough. Dip and enjoy.