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Recipe for individual baked eggs with smoked salmon, dill, and peas

Eggs with salmon and dill.

Karoline Boehm Goodnick for The Boston Globe

Eggs with salmon and dill.

Serves 4

Pretty pink salmon, vibrant yellow-orange yolk, green peas, and grassy chives combine to create a dish that looks and tastes like spring.

Butter (for the ramekins)

Salt and white pepper, to taste

½ cup frozen peas

4 tablespoons creme fraiche

2 teaspoons finely chopped
fresh dill

Squeeze of lemon juice

2 ounces smoked salmon, torn
into ½-inch pieces

4 eggs

Handful fresh chives, snipped
(for garnish)

1. Set the oven at 350 degrees. Butter 4 ramekins (½ cup capacity each). Set them in a baking dish.

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2. Bring a small saucepan of salted water to a boil. Add the peas, return to a boil, and cook about 1 minute or until hot. Drain and rinse under a cold running tap until the peas are cool.

3. In a small bowl, whisk the creme fraiche with the dill, lemon juice, a small pinch of salt (the salmon will be a little salty, so season accordingly), and generous pinch of pepper.

4. Divide the salmon and peas among the ramekins. Make a slight well in the center of the ramekins and carefully crack an egg into each. Spoon creme fraiche around the yolks to cover the whites.

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5. Pour about 1 inch of boiling water into the space between the ramekins and baking dish. The water should come about halfway up the sides.

6. Bake in the center of the oven for 16 to 20 minutes, depending on how runny you like your yolks. Let rest for a minute. The eggs will continue to cook after they are removed from the oven, so take them out just before they bake to the desired doneness. Sprinkle with chives. Serve with crusty bread or toast.
Holly Jennings

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