6 crusty gluten free white rolls
1 tbsp Olive Oil
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 gluten free 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 another recipe.)
Brush the inside and edges of the rolls with a little olive oil, 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 olive oil, then cut into soldiers and use to dip into eggs.
Recipe from Good Food magazine, April 2013