Tasmanian Egg


  • 1 tomato 
  • 2 slices of smoked salmon rucola or cress 
  • 2 Tbsp crème fraîche 
  • 4 eggs some butter for the glass ( or molds ) 
  • Salt Tasmanian Pepper


Preheat the oven to 200 degrees.

Grease fire proof glasses with a little butter.

Cut the tomatoes into quarters , remove seeds , cut into small cubes and place in a bowl with diced salmon and crème fraîche , season with salt and and Tasmanian pepper and spread on the greased glass.

Break the eggs and give them carefully into the glasses the yolk should remain entirely ) .

Give a little pies of butter on each egg and put them in the oven for around 8 min and sprinkle Rucola seedlings on top and serve immediately .