Smoked Salmon Eggs with Crème Frâiche


8 oz. thinly sliced smoked salmon

4 tsp. crème frâiche

White pepper

4 happy eggs

2 small dinner rolls


  • Preheat oven to 350°F.
  • Line 4 small ramekins with smoked salmon.
  • Add 1 teaspoon crème frâiche to each ramekin and season with a little pepper. Crack 1 egg into each ramekin and fold overhanging salmon over egg.
  • Place ramekins on a baking tray and bake for 15 minutes.
  • While eggs are baking, cut rolls in half and cut a small slice off the bottom of each half so it does not wobble. Grill or toast cut sides of rolls.
  • When eggs are set, invert each ramekin onto a roll half and serve immediately.