date:Jul 29, 2014
Ingredients
300g creme fraiche
150g soft goat's cheese, crumbled
8 eggs
8 vine-ripened cherry tomatoes
8 tarragon or dill sprigs
4 slices sourdough bread
20g unsalted butter, plus extra to grease
150g gravlax or smoked salmon slices
Method
1. Preheat the oven to 180C.
2. Place creme fraiche and goat's cheese in a bowl, season and mix until smooth.
3. Divide the mixture among 8 ramekins and crack an egg into each. Place a tomato and a tarragon sprig in each ramekin.
4. Place moulds in