Smoked Salmon and Poached Egg Souffle

This is a yummy and quick and easy starter to make for a dinner party that will impress your guests.


1. Grease 6 ramikin dishes and preheat the oven to 180C

2. Cut the smoked salmon into small strips and arrange on the bottom of the ramikin dish - I put it in a circle leaving a hole in the middle.

3. Crack one egg into each dish (into the hole within the ring of smoked salmon.

4. Pour some cream around the yolk and sprinkle with herbs and salt and pepper.

5. Cook in the oven for about 20 mins and serve straight from the oven - enjoy!!!


Salt And Pepper
Herbs Of Choice (mine Is Oregano) Sprinkle
Double Cream ½ Pt
Eggs 6
Smoked Salmon Small Pkt

Hints 'n' Tips


Nederburg Winemasters Reserve Sauvignon Blanc 2009

The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours