INGREDIENTS (serves 4)
- 8 large eggs
- 4 slices cold-smoked trout
- 120g goat cheese
- 20 cl cooking cream
- 1 bunch dill
- Salt, black pepper, and truffle oil (optional)
METHOD
Prepare the ingredients:
Slice the cold-smoked trout into strips, saving 4 strips for decoration. Cut the goat cheese into small cubes.
Warm the cream:
In a saucepan, heat the cooking cream with the goat cheese cubes over medium heat for about 5 minutes, stirring regularly.
Assemble the portions:
Divide the trout strips and cream into 4 ramekins. Crack 2 eggs into each ramekin, and season with salt and pepper to taste.
Baking:
Bake the ramekins in a preheated oven at 180°C for 12-15 minutes, until the egg whites are set.
Serve
Garnish the ramekins with the reserved trout strips, sprigs of dill, and, if desired, a bit of black pepper and salt. Serve with toast and a few drops of truffle oil.
Enjoy your meal!
