6 crusty white rolls (poppy seed ones look lovely)
25g butter, melted
6 slices smoked salmon or gravadlax
6 medium eggs
a few snipped chives
Heat oven to 180C/160C fan/gas 4.
Slice off the top of each roll, then gently
remove the bread inside until there is
a hole large enough to accommodate
a slice of salmon and an egg. Arrange
the rolls on a baking sheet, reserving the
tops. (If you like, whizz the middles into
crumbs and keep in the freezer for
Brush the inside and edges of the rolls
with a little melted butter, then arrange
a slice of salmon inside each one. Crack
an egg into each and season. Bake for
10-15 mins or until the eggs are cooked to
your liking. Scatter with snipped chives.
Toast the tops, brush with the remaining
butter, then cut into soldiers and use
to dip into eggs.