Salmon and Camembert eggs with Cranberry

Suitable for: Normal eating, Post Op Diet Mush 

Ingredients: 
1 large egg
egg cup of milk
50g Salmon
30g Camembert
Tablespoon of Cranberry Jelly

Egg coddler or Ban Marie needed. If neither, then create one using a roasting tin, ramekin or small bowl, hot water, tin foil and the oven.

While the kettle is boiling your water, set the oven to 200 deg cel. Layer in your bowl the Camembert, salmon and top it off with the cranberry jelly.

Whisk an egg with the milk then pour over the salmon and cheese until it comes to just below the top of the bowl. Cover in tin foil.

Pour hot water into the roasting tin and place the small bowl in the middle of the hot water. The water should come up to just below the top of the bowl.

Place into the oven for 30-40 mins, until the egg is solid and it is springy to the touch.