A couple of weeks (months) ago my sister, an avid runner and swimmer, asked me to put together a 24-hour pre-race menu that she could use for her next half marathon, mile swim, or whatever it is this month that she's doing in stark contrast to my activities at the time (I do marathons, but most of them involve FIFA, beers or Jeremy Kyle). I'm no nutritionist - a friend at work can attest as he caught me googling 'when to eat bananas' the other day - but I know that you can't go wrong if you start the day with an egg. So this will be the first of a 3-part pre-race meal plan. If you think about it, I'm putting in just as much work as she is, really. Well done me. *pats self on back*
Not only is this little pot of greatness a tasty treat, it's very simple - ideal for first thing in the morning, or a groggy midday brunch. Grease a ramekin with butter and scatter smoked salmon across the bottom. Add a tablespoon-ish of double cream and about the same of chopped parsley.
Season with salt and pepper and crack an egg on top and add another tablespoon or so of salmon, cream and parsley. Pop into a baking tray then fill the tray with boiling water until it's about halfway up the ramekin, a bains marie if you will. Stick into a pre-heated oven at about 190C for 15 minutes, or until the whites have set and the yolk is gooey.
Serve with some buttered soldiers and dig in. This is Sunday morning eatings at its finest.
2-3 tablespoons smoked salmon trimmings
2 tablespoons double cream
2 tablespoons chopped parsley
butter, toast, salt & pepper