An utmost quick,
decadent and flavorful breakfast...
Prep: 5 mins. |
Cook: 10 mins.
2 teaspoons unsalted butter, room temperature, cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, deseeded and chopped
4 teaspoons crème fraiche (or sour cream)
1 teaspoon fresh chives, finely chopped
--4 (1/2-cup) ceramic ramekins
--4 whole-wheat English muffins
Butter insides of 4 ramekins (with 1 piece of butter each).
Equally layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or sour cream) in bottom of 4 prepared ramekins. Crack an egg on top of each.
Bring 1" water to a gentle boil in a large skillet. Transfer ramekins to water in skillet, reduce heat to medium, and steam, ‘covered’ with lid or tin foil, for 8 to 10 minutes, until yolks are set.
Meanwhile, toast whole-wheat English muffins, and prepare slices of melon.
When eggs are set to your liking, carefully dry bottoms of ramekins and place on serving plates; sprinkle each with chives. Serve with toasted whole-wheat English muffins and fresh melon slices. ~ Enjoy!