2 tsp butter, softened
Baby spinach leaves
12 slices of smoked salmon
50g parmesan, grated
Salt and freshly ground black pepper
1. Grease four 150ml ramekins with the softened butter. Put enough spinach leaves around the edge of each ramekin to create a solid green rim while gently pushing with your fingers to hold.
2. Place the salmon in the same manner so when looking into the ramekin, you will have the green outer layer and the pink of the salmon. Preheat the oven to 180C.
3. Crack an egg into each. Pour over enough cream to just cover, sprinkle with parmesan and season with salt and pepper.
4. Bake for approximately 10-15 minutes or until just set. Serve warm, with basil leaves.