Baked eggs with lumpfish roe, shallots & dill

Baked eggs with lumpfish roe, shallots & dill

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
4 teaspoons butter, plus a little extra for greasing
2 banana shallots, sliced
4 large eggs
3-4 tablespoons half-fat creme fraiche
2 teaspoons capers, finely chopped
1 small handful dill, chopped
4 teaspoons black or red lumpfish roe, to serve toast, to serve

Method

  1. Preheat the oven to 200°C and boil the kettle. Melt the butter in a medium frying pan and cook the shallots until soft and translucent, about 5 minutes.
  2. Grease 4 ramekins with a little extra butter. Crack an egg into each, then divide the crème fraîche, fried shallots, capers and most of the dill among them. Season with salt and pepper.
  3. Place the ramekins in a roasting tray and carefully pour hot water into the tray until it comes about halfway up the ramekins. Bake for 10–12 minutes until the egg whites have just set and the yolks still have a bit of a wobble. Sprinkle with the remaining dill and serve each with a teaspoon of lumpfish roe and some toast.
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