Baked Eggs with Oak Roasted Salmon, Spinach and Dill Recipe

 Serves 8 as a starter or light lunch – or as part of a buffet

Cook the spinach in a covered saucepan over a low heat in the water that is left on the leaves after washing. It will wilt after about 5 minutes. Remove and drain. When it is cool enough to handle, squeeze out all the water and chop roughly. Season and sauté gently in half the butter. Set aside.

Mix a little of the cream with the spinach and divide between eight small gratin dishes. Put the Oak Roasted Salmon on top and drizzle over most of the rest of the cream, keeping some back to pour over the eggs. Make a little well in the centre of each dish and drop an egg in. Drizzle with cream, and top with a knob of butter, dill, salt and pepper.

Put in an oven preheated to 180C/350F/gas mark 4 and cook for 7-8 minutes, until the white is just set and the yolk runny. Serve at once.