Step 1

Preheat oven to 200°C or 180°C fan. Grease 4 ramekins (see note) or 9cm ovenproof dishes. Place on a baking tray.

Step 2

Combine sour cream and dill in a small bowl. Season with pepper. Scatter onion in each ramekin. Divide peas, salmon and half the sour cream mixture among ramekins. Crack an egg into each. Top with remaining sour cream mixture.

Step 3

Bake for 12-15 mins or until eggs are just set. Set aside for 1 min to settle. Top with extra dill. Serve with toast.