Directions
Preparation:5min  ›  Cook:12min  ›  Ready in:17min 

1. Preheat oven to 200 degrees C.
2. Pour the cream (or spoon the creme fraiche) into the ramekin. The cream should fill up at least one third of the ramekin, but no more than half, otherwise it will overflow when you add the salmon and egg.
3. Add 4 to 5 strips of smoked salmon (amount based on your taste, your wallet, and the size of your ramekins). Pour the egg white into the ramekin with the cream. Reserve the yolk for later. Season with salt (not too much as the salmon is quite salty already) and pepper.
4. Bake for about 10 minutes in a water bath (make sure the water reaches half the height of the ramekin), until the egg whites are just set.
5. Remove the baking dish from the oven and carefully place the egg yolk in the ramekin then sprinkle with dill and bake again for an additional 1 or 2 minutes. You want the yolk to be hot but still very runny. Remove from the oven and enjoy immediately with soldiers for dipping.

How Much Cream?

The amount of cream will vary depending on the size of your ramekins; the proportions indicated correspond to small individual ramekins containing about 170mlof liquid. If you have bigger ramekins, you will have to put more cream so that the cream fills about a third of each ramekin.

Cooking Tip

The cooking time may vary slightly from one oven to another and also with the number of ramekins you put in the oven and the depth of your ramekins; the deeper they are, the longer it will take to bake. Know that your egg whites should be just cooked, ie white, but not too firm; less firm than for a fried egg.