Creamy baked eggs topped with smoked salmon and capers.
Yield: 4 servings
Ingredients
2 tbsp unsalted butter, plus more for greasing the ramekins
1 large leek, halved lengthwise, cleaned, and thinly sliced
fine sea salt
10 tbsp heavy cream, divided
2 tbsp creme fraiche
¾ tsp grated lemon zest
8 large eggs, room temperature
freshly ground black pepper
4 oz thinly sliced smoked salmon
1 tbsp chopped capers
toast fingers, for serving
Instructions
Heat oven to 400F. Brush four 8-oz ramekins with butter and place on a rimmed baking sheet. Set aside.
In a large skillet, melt the butter over medium heat. Add in the leeks and ¼ tsp salt. Saute until soft and caramelized, about 15-20 minutes. Add in 6 tbsp of the cream, the creme fraiche, and the lemon zest, then remove from the heat. Season to taste with salt and black pepper, then divide among the prepared ramekins.
Crack 2 eggs into each ramekin. Pour 1 tbsp of the remaining cream on top of each ramekin. Place in the oven and bake until the whites are set and the yolks are still runny, about 13-17 minutes.
Remove from the oven and allow to cool slightly, then top with the smoked salmon and capers. Serve with toast fingers for dipping.