Smoked Salmon and Egg Crème Fraiche
Preheat oven to 180c/350f/Gas 4
4 x large happy eggs
1 x 225g packet smoked salmon
1 x small carton crème fraiche
2 x small dinner rolls, split in half, cut as not to wobble, then griddled or toasted
White pepper
4 x ramekin dishes
Line the ramekin dishes with the smoked salmon
Add one teaspoon of crème fraiche to each, season with a little pepper
Crack a happy egg into each dish, wrap any of the overhang of the smoked salmon on top of the egg
Place on a baking tray and bake for 13 minutes
Serve each one on a half toasted roll
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