15m prep

30m cook  4 servings

• 2 tbsp extra virgin olive oil
• 2 leeks, halved, thinly sliced
• 1/2 cup frozen peas, thawed
• 2 tsp lemon rind, finely grated
• 2/3 cup Cream Fraiche (or full cream)
• 100g smoked salmon cut into thick strips
• 1 tbsp fresh thyme leaves
• 8 eggs
• Extra fresh thyme sprigs, to serve

Preheat oven to 180C or 160C Fan-forced. Grease four 11/2 cup oven proof ramekins. Heat the oil in a large frying pan on a medium heat. Add the leek, stir and cook for 5 to 6 minutes till tender.

Stir in the peas and add the lemon rind. Divide the leek mixture among the four ramekins. Pour over the cream evenly

Spread over the smoked salmon and 1/2 the thyme. Then crack 2 eggs into each ramekins. Please the dishes on a baking tray and place in the oven.

Bake for 20 minutes until the egg is just set. Season and sprinkle over the remaining thyme leaves and serve