1- Lightly grease four high sided ramekins with a little groundnut oil or butter. Place the salmon in the 4 dishes.2- Break an egg in each ramekin. Add two table spoonfuls of coconut milk and some coarsely chopped coriander.
3- Place a few coriander seeds and some coconut milk in the Aroma Diffuser up to the “Max” level.
4- Place in the lower steam basket. Steam for about 20 to 22 minutes, less for lightly set eggs.
5- Turn out onto warmed plates with the salmon on top, surrounded by the coconut cooking juices. Serve immediately with hot toast.